Kasutera (Okinawan Fishcake)

Mrs. Yasuko Takamine

• 1 pound fish cake
• 1 dozen large eggs
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon gourmet powder
• 1 teaspoon sake

Grind fish cake in suribachi. Add eggs one at a time and grind well after each addition. Continue grinding after each ingredient is added in the order given.

Heat well-greased baking pan (8″ x 8″) over burner until hot. Pour fish-egg mixture and let it sizzle on all sides. Turn off heat immediately and transfer pan to oven. Bake for 1¼ hours at 250° F. or until cooked. Cool and invert pan on cutting board. Cut in 3 lengths, slice to about ¼″ thickness and arrange attractively on a platter.