3 Easy Ways to Cook Sasakamoboko: Instant Pot, Induction Cooker, and Air Fryer

Name: Sasakamaboko
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb. of white fish, deboned and minced; 2 tsp. of salt; 1 tsp. of sugar; 1 tsp. of sake; 1 tsp. of mirin; 1/2 tsp. of grated ginger; 1 egg white; 1 tbsp. of potato starch; 1 tbsp. of water

How to Cook Sasakamoboko Perfectly with the Instant Pot’s Steam Function

Use the Instant Pot’s “Steam” function to quickly and efficiently cook your sasakamoboko. The pressure steam setting will help the fish cake retain its delicate texture and flavor in just a few minutes.

How to Gently Simmer Sasakamoboko in Broth Using an Induction Cooker for Tender Results

Gently simmer the sasakamoboko in a flavorful broth using an induction cooker. The precise temperature control will ensure your dish cooks evenly without overcooking, keeping the fish cake tender and moist.

How to Achieve a Crispy, Golden Exterior on Sasakamoboko Using the Air Fryer

For a crispy exterior, use the air fryer to lightly brown the sasakamoboko after steaming. This method offers a healthier alternative to frying, adding a satisfying crunch without excess oil.

Tips and Suggestions on Sasakamaboko

Preparing the fish paste

Sasakamaboko requires high-quality fish paste made from fresh fish, and getting the paste consistency perfect can be challenging. It is also essential to properly season the paste to ensure that it has the right flavor profile.

Creating the traditional shape

Sasakamaboko is traditionally oval-shaped and requires special cutting techniques. Achieving the right shape and texture can be challenging, and it may take practice to perfect the process.

Achieving the perfect texture

Sasakamaboko should be light and airy with a slightly chewy texture. Achieving this texture without making the product too heavy or tough can be challenging.

Properly steaming the fish cakes

Sasakamaboko is typically steamed rather than boiled, and proper steaming time and temperature are critical to success. Overcooking the fish cakes can lead to a tough, rubbery texture, while undercooking can make them difficult to cut and chew.

Maintaining uniformity

Sasakamaboko is often sold in large quantities, and maintaining consistency in shape, size, and texture can be challenging. Proper quality control measures are essential to ensure that customers receive a consistent product.

Classic Sasakamaboko Recipe

                        Ingredients
                        1 lb. of white fish, deboned and minced
tsp. of salt
tsp. of sugar
tsp. of sake
tsp. of mirin
1/2 tsp. of grated ginger
egg white
tbsp. of potato starch
tbsp. of water

                    

                        Instructions
                        In a bowl, mix minced fish, salt, sugar, sake, mirin and grated ginger.
In another bowl, beat egg white until stiff. Add to the fish mixture and mix well.
In a food processor, blend the fish mixture until smooth.
Add potato starch and water, mix well.
Scoop the mixture into bamboo leaf-shaped molds.
Steam the sasakamaboko for 15-20 minutes.
Remove from the steamer and serve hot.
Enjoy with soy sauce and wasabi.

                    

Cooking Time

Preparation Time 30 min

Cook Time 20 min

Total time 50 min

                        Nutrition Facts
                        Calories: 180
Fat: 3 g
Saturated Fat: 0 g
Carbohydrates: 9 g
Fiber: 0 g
Sugar: 1 g
Protein: 28 g

                    

Traditional Sasakamaboko