Otoshi (Fish Balls)

Ingredients

• 2 cups vegetable oil
• 1 egg
• 1/2 cup cornstarch
• 5 mushrooms, finely chopped
• 1 carrot, finely chopped
• 1/4 pound ground cod
• Dash of saké
• Salt

Method

1. 1

   Heat oil in a skillet until sizzling hot.

2. 2

   Combine mushrooms, carrot, cod, egg, and cornstarch.

3. 3

   Season with salt and add saké.

4. 4

   Shape into 1-inch balls and deep-fry for about 3 minutes until done.

5. 5

   Drain and serve hot.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 25. The excerpt below is the record exactly as published.

A OTOSHI Fish Balls 2 cups vegetable oil 1 egg (approximately) Y, cupcornstarch 5 mushrooms, finely chopped (approximately) Salt 1 carrot, finely chopped ¥4 pound ground cod Dash of saké

Cook this with the app: pantry check, scaling, and the assistant.