Satsuma-age Ball Toast
Satsuma-age Ball Toast

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, satsuma-age ball toast. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cut the satsuma-age into small pieces. Lightly cook in a frying pan. Add all the ◎ ingredients and coat the satsuma-age.

Satsuma-age Ball Toast is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Satsuma-age Ball Toast is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have satsuma-age ball toast using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Satsuma-age Ball Toast:
  1. Make ready 1 slice Sliced bread
  2. Prepare 1 fish cake Satsuma-age
  3. Get 1 dash ◎Ponzu
  4. Take 1 dash ◎Yuzu pepper paste
  5. Make ready 1 slice Easy melting cheese
  6. Take 1 dash Mayonnaise

You will find photos of some of the above in my post Oden as satsuma-age is one of the main ingredients But they can be round, square, smaller balls or log shape if you like. If making balls, you need to divide the fish paste mixture into smaller quantities. Questions and Answers - What is an Satsuma Orange Question: Can you tell me what a "satsuma orange" is? Is it a type of orange?

Instructions to make Satsuma-age Ball Toast:
  1. Cut the satsuma-age into small pieces
  2. Lightly cook in a frying pan. Add all the ◎ ingredients and coat the satsuma-age.
  3. Spread mayonnaise all over the surface of a piece of bread. Top with the satsuma-age, then the cheese. Broil in a toaster oven.
  4. Enjoy!

I find it listed as Satsuma Orange Butter Sauce. Satsuma-age (薩摩揚げ) is a fried fishcake from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is called tsuke-age in Kagoshima and known as chiki-agi in Okinawa.

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