Recipe of Favorite 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, 'aka ten' spicy deep-fried kamaboko from shimane prefecture. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

During the first minute, the coating can fall off easily when touched, so please refrain from touching them. Cut into easy to eat slices and arrange on a plate. Shimane prefecture's aka ten is made with deep-fried kamaboko (fish cakes) in a spicy sauce. It's a popular street food that tastes great with a cold beer.

'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. 'Aka Ten' Spicy Deep-fried Kamaboko from Shimane Prefecture is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. 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:

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

In Kumamoto, you can find karashi renkon (lotus root stuffed with hot yellow mustard then wrapped in batter). 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. Akaten is a spicy deep-fried kamaboko (fish cake) originated from Hamada, Shimane.

Instructions 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).

Please adjust the amount of ichimi spice to suit your tastes. Akaten is a spicy deep-fried kamaboko (fish cake) originated from Hamada, Shimane. Learn how to make your favorite recipes in no time. We have everything from easy to expert recipes! Here is our list of Haddock Recipes.

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