Step-by-Step Guide to Make Perfect 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Steps to Make Ultimate 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture using 12 ingredients and 8 steps. Here is how you cook it.

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

Ingredients and spices that need to be Take to make 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture:

1. 300 grams Haddock
2. 1 Panko
3. 1 Frying oil
4. 1 Egg
5. Flavoring Ingredients
6. 1 tbsp Sugar
7. 1 tbsp Cooking sake
8. 1 tbsp Mirin
9. 2 tsp Ichimi spice
10. 3 tbsp Katakuriko
11. 1 1/2 tsp Salt
12. 1/2 an egg Egg white

Steps to make to make 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture

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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So that is going to wrap this up for this special food Easiest Way to Prepare Quick 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!