Satsuma age

Pat the White fish fillet dry with paper towels. Remove any remaining skin or bones. Finely mince the White fish fillet by hand or process it briefly in a food processor until it forms a coarse paste, being careful not to over-process.

Prepare the vegetables: Peel the Carrot and finely julienne it. Scrape the skin off the Burdock root, finely julienne it, then soak it in cold water for 5 minutes to remove bitterness, and drain very well. Finely chop the Scallion. Grate the Fresh ginger (10g).

In a large bowl, combine the minced White fish fillet, Potato starch, Sake, Mirin, Usukuchi soy sauce, Granulated sugar, Salt, and grated Fresh ginger (10g). Mix thoroughly by hand, kneading the mixture for several minutes until it becomes very sticky and cohesive.