'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture
My friend from Shimane Prefecture sent some original "aka ten" and since it was so delicious, I tried making it myself!
If you don't remove the skin or small bones, they will ruin the texture and taste bad.
Please adjust the amount of ichimi spice to suit your tastes. Recipe by Cooking S Papa
'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture
My friend from Shimane Prefecture sent some original "aka ten" and since it was so delicious, I tried making it myself!
If you don't remove the skin or small bones, they will ruin the texture and taste bad.
Please adjust the amount of ichimi spice to suit your tastes. Recipe by Cooking S Papa
Cooking Instructions
- 1
Remove the skin from the white fish. Remove the tiny bones as well. Chop finely and then pound with a knife.
- 2
Combine all of the ingredients, except for the mashed fish and salt, and grind in a mortar for 10 minutes. You can use a food processor for this. After 10 minutes, add the salt and continue grinding for 5 more minutes.
- 3
Coat your hands with vegetable oil and form 2 rough rectangles. You don't need to worry about forming the shape.
- 4
Dip in egg and coat with panko. After coating with panko, use a knife or spatula to even out the thickness and straighten out the shape.
- 5
Heat vegetable oil to 170℃. Deep-fry each side of the rectangles for 1 minute. During the first minute, the coating can fall off easily when touched, so please refrain from touching them.
- 6
Flip over once more and fry for 30 seconds to finish!
- 7
Cut into easy to eat slices and arrange on a plate. Put some mayonnaise on top of a shiso leaf.
- 8
This is what actual "aka ten" looks like (the ones in the front).
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