Fishcakes with Karasumi Sauce taste great and are an example of modern Japanese cooking. These tasty fishcakes are an alternate to crab cakes and feature some unique and delicious Japanese ingredients. These fishcakes are easy to make, but I recommend that you use a food processor to blend the ingredients well.
The fish cakes are made with mostly shellfish – fresh scallops, crabmeat, and shrimp – although they also use hanpen (white fish paste) as a binding ingredient. Hanpen is made with surimi (pollack) and yamaimo (taro). It’s sold in white blocks that have a spongy consistency and a light seafood taste. It’s often used in stews such as Oden because it soaks up liquids like a sponge. When mixed in with other ingredients it acts as a binder and it also soaks up the juices of the dish it is mixed in with and expands while cooking. This causes the fishcakes to get get thick and also very flavorful. Panko breadcrumbs, eggs, and Japanese mayonnaise are added as additional binders that help give these fishcakes a springy texture. The fishcakes also use shallots, green onion, thyme, Myouga and dashi flakes as seasoning.
Karasumi, dried mullet roe, is used in the sauce to provide a salty and tangy taste to the dish. The Karasumi is grated up and then mixed with Japanese mayonnaise and lemon juice to create a nice sauce that can be squeezed or piped over the Fishcake or just served on the side.
The Fishcake mixture can be used in a variety of ways. Mini fishcakes make a great appetizer, or the xixture can be used to stuff shiitake mushrooms prior to baking.
Try serving these beautiful fishcakes with Karasumi sauce over a bed of lettuce or daikon with a beautiful green shiso leaf as garnish.
Give this wonderful modern Japanese recipe a try and let us know what you think in the comments section below.