Japanese Fish Sausage

A Japanese fish sausage.

Ground fish meat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Garlic, minced3.5 g1 clove
Miso paste30 g1 oz
Potato starch30 g1 oz
Vegetable oil15 ml1 Tbsp
  1. Grind boneless, skinless chunks of partially frozen fish through 1/8” (3 mm) plate.
  2. Mix all ingredients together.
  3. Stuff into 28 cellulose or synthetic casings.
  4. Cook in water at 80° C (176° F) for 25 minutes.
  5. Place in cold water for 10 minutes, dry briefly and refrigerate.

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