Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, easy satsuma-age fried fish cakes topped with a wasabi, scallion, and mayonnaise sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have easy satsuma-age fried fish cakes topped with a wasabi, scallion, and mayonnaise sauce using 5 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce:

1. Take 4 small Satsuma-age
2. Take 2 tbsp ☆Mayonnaise
3. Take 4 cm ☆Wasabi paste (tubed)
4. Get 1/2 tsp ☆Soy sauce
5. Prepare 2 tbsp ☆ Finely chopped green onions or scallions

Steps to make Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce:

1. Place the satsuma-age on a sheet of aluminum foil, then toast in the oven until nicely browned.
2. Once they cool off slightly, slice them into 5 mm sticks and put them in a serving dish.
3. Combine the ingredients and pour over the satsuma-age sticks. Then, they're ready to serve.

So that’s going to wrap this up with this exceptional food easy satsuma-age fried fish cakes topped with a wasabi, scallion, and mayonnaise sauce recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!