Mar 10, 2021

Japanese Side Dish Using Satsuma Age and Konjac

Satsuma age, as 薩摩揚げ (さつまあげ) in Japanese, is a type of fish product commonly found in Japanese, or even Chinese market. Fish, usually white meat fish as its main ingredients, forms into round patties then deep-fried to solidify the shape.

You can simple serve the satsuma age as it is, sometimes cooked in oden or grilled to further release its slightly sweet note. As for this recipe, satsuma age will be cut into strips and stir-fried to a sweet and savory side dish.

Japanese side dish using satsuma age and konjac -


  • 1 pack satsuma age (about 1 1/2 cups)
  • 80 grams konjac 
  • 1 red chili 
  • 1 tablespoon toasted white sesame seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon rice cooking wine
  • 1 teaspoon sugar
  • 2 tablespoons olive oil or other preferred light-tasting cooking oil


I got strip-shaped konjac so it's easier to work with. If you are using the chunky version, simply cut into strips before cooking. Cut the satsuma age into strips too. Destem and remove the seeds from the red chili, give it a fine chop.

Drizzle some oil in a non-stick pan and turn to medium high heat. Drop in finely chopped chili and wait till the oil warms up. Once heated, add in satsuma age and konjac. Give it a quick stir and cook for couple more minutes.

Add in 1 tablespoon of soy sauce, 1 tablespoon of rice cooking wine, and 1 teaspoon of sugar. Toss till fully blended.

Add in toasted white sesame seeds. Mix till blended. Plate and ready to serve. 

I actually lowered the amount of sugar used in this recipe, figured I've been having way too much tapioca milk tea nowadays. If you'd like, one extra pinch of sugar should be good.

On a side note, this dish can be served cold. That means you can cook ahead of time and simply store in an air-tight container in the fridge. 

Other konjac related recipes:

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