Satsuma-age with Curry Sauce
Satsuma-age with Curry Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, satsuma-age with curry sauce. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Satsuma-age with Curry Sauce is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Satsuma-age with Curry Sauce is something that I have loved my whole life.

Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook satsuma-age with curry sauce using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Satsuma-age with Curry Sauce:
  1. Get 8 pieces Satsuma-age
  2. Prepare 1/4 Onion
  3. Prepare 1/3 Carrot
  4. Get 400 ml ◎Dashi stock
  5. Take 1 tbsp ◎Sake
  6. Get 1 tsp ●Curry powder
  7. Prepare 1 tsp ●Sugar
  8. Make ready 1/2 tsp ●Salt
  9. Take 1 tbsp ●Mirin
  10. Get 2 tbsp ●Soy sauce
  11. Make ready 1 1/2 tbsp ☆Katakuriko
  12. Make ready 3 tbsp ☆Water
  13. Take 1/4 Green onions or scallions

Grab it on the App Store. Satsumaage is a paste made from fish and vegetables. "Satsuma" is the old name for Kagoshima City, where satsumaage got its start, and the "-age" (ahh-geh) part means it's deep fried. Satsuma mandarins are medium to large-sized citrus fruits shaped like flattened spheres. The loose-fitting rind is full of volatile oils.

Steps to make Satsuma-age with Curry Sauce:
  1. Cut the onion into 2 mm slices. Julienne the carrot. Cut the satsuma-age into 1 cm strips. Slice the green onion into thin rounds.
  2. Add the onion, carrot, and ◎ ingredients in a pot, and bring to a boil.
  3. Add ● ingredients, and bring to a boil again. Turn down the heat to medium-low, and simmer for 2 minutes.
  4. Add the satsuma-age, and simmer for another 1 minute.
  5. Combine the ☆ ingredients and mix well. Pour in the mixture to thicken the sauce. Serve onto a plate, and garnish with green onions.

Satsuma mandarins are medium to large-sized citrus fruits shaped like flattened spheres. The loose-fitting rind is full of volatile oils. This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes. This sauce also pairs well with ginger cake or other spiced cakes. Substitute small navel oranges for satsumas.

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