Fish Cakes with Homemade Sauce Recipe

Japanese pounded fish cake adds extra fluffiness

Cooking time

20min

Calories

241kcal

Sodium

984mg

Nutrition facts are for one serving.

cod
hanpen

Directions

Carefully remove any bones and skin from the cod fillets, then mince in a food processor. Add in the hanpen, egg, ginger juice, salt and pepper, and mix all together (*instead of using a food processor, feel free to pound the cod with a knife and combine well with other ingredients).
Mix in the negi, divide into 2 equal portions and form each into a small oval patty.
Julienne the carrot and break the shimeji mushrooms into small bunches.
Heat the oil in a fry pan, pan-fry (2), flip, add (3) into available fry pan space, then lightly salt and pepper.
Cover with a lid, steam-fry until cooked through.
Heat a mixed (A) in a pot to thicken.
Serve (5) onto plates, pour on (6).

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.