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Welcome to Comfortable Hour with Noriko! That is my little nook to unwind and share a favourite cocktail or typically one other enjoyable drink—paired with a easy chew, usually from Japanese delicacies or past, that goes completely with it. Consider it as a mini deal with to kick off your night. As we speak’s menu options Plum Wine combined with soda water and Satsuma Age.
I dug out a bottle of my home made plum wine from the again of the kitchen cabinet at present—10 years outdated. You would possibly marvel, is it nonetheless drinkable? The reply is sure, so long as it’s been saved effectively in a cool, darkish place. Since I made mine with 25% alcohol, it’s fairly secure even after a decade. That stated, in the event you make plum wine your self, I like to recommend ending it inside about 5 years to actually take pleasure in its vibrant, contemporary taste. After 10 years, the wine has mellowed right into a wealthy amber coloration, candy and easy. Poured over ice and topped with soda water, it’s the right refreshing drink for a lingering sizzling September day.
To go together with my drink, I made Satsuma Age—deep-fried fish muffins. I’ve been tinkering with recipes for a number of years, making an attempt to get the feel excellent, and I feel I’ve lastly discovered the right steadiness of substances and approach. I didn’t wish to use hard-to-find objects, however I nonetheless wished that springy, bouncy chew. A mixture of white fish (this time tilapia) and shrimp plus salt and vigorous mixing, did the trick. Whenever you add salt to floor fish and work it totally, the paste turns into heavier and stickier—that’s the fish proteins dissolving and tangling collectively. As soon as cooked, this protein community units and locks in moisture, creating that satisfying, bouncy texture. A radical mixture of fish solely with salt at this stage actually makes all of the distinction.
Sufficient meals science discuss—what issues is the consequence. Crispy, springy home made fish muffins paired with a fizzy plum wine soda. Laborious work executed, glass in hand, and now it’s time to easily take pleasure in.
Deep-fried fish cake with good bouncy texture
- 4 oz tilapia
- 3 oz shrimp
- 1/2 tsp salt
- 1 Tbsp sake
- 2 tsp sugar
- 1 egg white
- 2 Tbsp Katakuriko (potato starch)
- oil (for deep-frying)
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Minimize the tilapia and shrimp into chunks. Place them in a meals processor and mix till a easy paste kinds. Switch the paste to a mortar, add salt, and grind for a couple of minutes till the combination turns into very heavy and elastic. Add the sake, sugar, egg white, and starch, and blend till every part comes collectively.
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Divide the fish paste into 6 parts, roll every right into a ball, then flatten to type patties. (Frivolously oil your palms if the combination is just too sticky.) Let the patties relaxation within the fridge for half-hour.
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Warmth oil over medium-low warmth and deep-fry the patties for two–3 minutes, or till golden brown.
Refreshing plum wine cocktail with soda water
- 3 oz plum wine
- 3 oz soda water
- ice
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