Ingredients:

  • 1 lb White Fish Fillets (Cod, Haddock, or Flounder recommended)
  • 1 Tbsp Fine Sea Salt
  • 4 large Ice Cubes
  • 1 large Egg White
  • 1 Tbsp Granulated Sugar
  • 1 Tbsp Mirin (Sweet Rice Wine)
  • 1 Tbsp Sake (Cooking Wine)
  • 3 Tbsp Katakuriko (Potato Starch, or cornstarch substitute)
  • 4 cups Neutral Oil (for frying)

Instructions:

  1. Prepare the Fish: Ensure the fish is very cold. Pat the fillets completely dry and cut them into 1-inch (2.5 cm) cubes.
  2. Initial Grind (The Salt Cure): Place the fish cubes and the sea salt into the food processor bowl. Pulse 8–10 times until the fish is coarsely minced.
  3. Create the Paste (Surimi): Add the four ice cubes to the minced fish. Process continuously for 1–2 minutes, or until the mixture becomes a smooth, sticky, and highly elastic paste. The ice cubes prevent the fish proteins from denaturing due to friction.
  4. Incorporate Seasonings: Stop the processor and scrape down the sides. Add the egg white, sugar, mirin, sake, and potato starch (katakuriko). Pulse until just combined (do not over-process).
  5. Chill the Paste: Transfer the surimi paste to a chilled bowl. Cover tightly and refrigerate for a minimum of 45 minutes. This firms up the paste for easier shaping.
  6. Heat the Oil: Pour the neutral oil into a deep pot. Attach a thermometer and heat the oil slowly to 300°F (150°C).
  7. Shape the Cakes: Lightly oil your hands, as the paste is very sticky. Scoop roughly 2–3 tablespoons of the chilled paste and form it into flat, oval patties about ½ inch (1.25 cm) thick.
  8. Initial Fry (Cook Through): Gently slide 3–4 patties into the 300°F (150°C) oil. Fry for 4–5 minutes, turning occasionally, until the cakes puff up slightly, float, and are light blonde/pale yellow. Remove and place them on a wire rack.
  9. Second Fry (Achieve Colour and Crispness): Once all the cakes have been fried once, raise the oil temperature to 340°F (170°C). Return the cakes to the oil in batches. Fry for 1–2 minutes, turning constantly, until they achieve a deep, appetising golden-brown colour.
  10. Drain and Serve: Remove the finished Japanese fish cakes and place them back on the wire rack to drain. Serve warm with dipping sauce or use them immediately in Oden.