Fish Cakes

Mrs. Kimiyo Matsuoka – Hoolulu

• 3 c white fish, scraped (oio, awa, opakapaka)
• 2½ c water
• 1 c cornstarch
• 1/3 c sugar
• 1 T ajinomoto
• 2 egg whites
• 2 T salt
• 2 T water
• Gobo (optional)

Combine water with cornstarch, sugar and ajinomoto. Add to scraped fish and mix well. Add egg whites and lastly the 2 T salt dissolved in 2 T water. Gobo may be added. Shape and fry in deep fat or drop by spoonful into fish soup stock for Fish Cake Soup.

When using aku instead of white fish, use 1 whole egg, 1½ c or more water, 2/3 c cornstarch, ½ c sugar, 1 T ajinomoto, 2 T salt, gobo and chopped onion.