Japanese Fish Balls
Origin: Chicago, Illinois
Source: Sara Bosse and Onoto Watanna (Winnifred Eaton), 1914
Ingredients
- boiled fish, cold
- rice, boiled to a paste
- flour
- goma-seed oil
Instructions
- Mix the cold boiled fish with the rice paste until well combined.
- Roll the mixture into balls the size of large marbles.
- Coat each ball by rolling in flour.
- Heat the goma-seed oil to a boil in a deep pan.
- Toss the fish balls into the hot oil and fry until golden brown.