Satsuma-Age and Leek Stir-Fry
Satsuma-Age and Leek Stir-Fry

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, satsuma-age and leek stir-fry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Satsuma-Age and Leek Stir-Fry is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Satsuma-Age and Leek Stir-Fry is something which I’ve loved my whole life.

Satusma-age is actually a generic name for deep fried fish cakes. Depending on the shape of satsuma-age and the vegetables added to it, they are named differently. Satsuma Age (薩摩揚げ, さつま揚げ) is a type of fried fish cakes originating from Kagoshima, Japan.

To get started with this particular recipe, we must prepare a few ingredients. You can cook satsuma-age and leek stir-fry using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Satsuma-Age and Leek Stir-Fry:
  1. Get 4 Satsuma-age
  2. Make ready 1 Japanese leek
  3. Prepare 1 packages Bonito flakes
  4. Make ready 1 and 1/2 teaspoons ○Sugar
  5. Make ready 1 tbsp ○Sake
  6. Prepare 1 tbsp ○Soy sauce
  7. Take 1 tbsp ○Mirin

Leeks and sesame seeds turn this into a dish filled with flavor with only a few This is an easy and fast stir fry chicken recipe. And it got me to use an ingredient that wasn't as familiar in my kitchen - the leek. The recipe says to serve with. Satsuma-age are Japanese fried fish cakes.

Steps to make Satsuma-Age and Leek Stir-Fry:
  1. Cut the satsuma-age and Japanese leeks into easy-to-eat sizes. Mix the ○ ingredients together.
  2. Don't use oil if using a nonstick pan. Sauté the satsuma-age and then the Japanese leeks in that order. (Add in a bit of oil if necessary and then sauté.)
  3. Add the ○ flavoring to step 2, along with the bonito flakes.
  4. Sauté until the water had evaporated, then it is done!
  5. This time I used a 4-pack of 5~6cm in diameter satsuma-age.
  6. You can stir in an egg while there is still water remaining and enjoy as a rice bowl.

They can be prepared with various types of fish such as cod, pollock, sardines, mackerel, or tuna, as well as other seafood additions like squid, octopus, or shrimps. Although it is believed they originated and were later named after Satsuma. Easy recipe for stir-fry leeks with vegetables in taucheo (soy bean paste). This is an auspicious dish during Chinese New Year, but they are good for any day too. Satsuma-imo simmered with lemon, a great bento favorite, and satsuma-imo simmered with pieces of apple - very nice with "yoshoku" pork or croquette dishes.

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