Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 'aka ten' spicy deep-fried kamaboko from shimane prefecture. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture is something which I have loved my entire life. They are fine and they look fantastic.
Remove the skin from the white fish. Remove the tiny bones as well. Shimane prefecture's aka ten is made with deep-fried kamaboko (fish cakes) in a spicy sauce.
To begin with this recipe, we must first prepare a few components. You can have 'aka ten' spicy deep-fried kamaboko from shimane prefecture using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture:
- Get 300 grams Haddock
- Make ready 1 Panko
- Make ready 1 Frying oil
- Make ready 1 Egg
- Make ready Flavoring Ingredients
- Take 1 tbsp Sugar
- Take 1 tbsp Cooking sake
- Make ready 1 tbsp Mirin
- Make ready 2 tsp Ichimi spice
- Get 3 tbsp Katakuriko
- Prepare 1 1/2 tsp Salt
- Get 1/2 an egg Egg white
The fish cakes are shaped like the leaves of bamboo and are. There are deep-fried kamaboko named gobou-age or yasai-age, which incorporate burdock root or other vegetables as auxiliary materials. Deep-fried kamaboko can be used as an ingredient in stir-frying, in simmered dishes such as oden, or, just be eaten out of hand as a snack. Shimane Prefecture (������, Shimane-ken) is located along the Sea of Japan coast in the Chugoku Region.
Instructions to make 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture:
- Remove the skin from the white fish. Remove the tiny bones as well. Chop finely and then pound with a knife.
- 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.
- Coat your hands with vegetable oil and form 2 rough rectangles. You don't need to worry about forming the shape.
- 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.
- 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.
- Flip over once more and fry for 30 seconds to finish!
- Cut into easy to eat slices and arrange on a plate. Put some mayonnaise on top of a shiso leaf.
- This is what actual "aka ten" looks like (the ones in the front).
Touristic highlights include Matsue and its castle; Izumo Taisha, Japan's oldest shrine; Iwami Ginzan, a historic silver mine. I've seen many times mentions of Kamaboko and Naruto in ramen dishes and looked all over for them. This last Saturday we went to Uwajimaya and I found both! He liked the Kamaboko a little more than me - was hoping for a bit more flavor, but it was nice. Download Kamaboko stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.
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