Aji fish bone senbei is a calcium-rich snack made by frying the backbone (nakabone) of Aji fish (Japanese horse mackerel). Below, I have organized the procedure, points to be careful about, common pitfalls, and some unexpected tips.

How to Make Aji Fish Bone Senbei and Important Tips: sushi rice image
Track how the rice separates and holds together alongside the cooking conditions.
## Personal Experience Making Aji Bone Senbei

Since I started making triple-filleted Aji, I no longer discard the backbone but turn it into bone senbei. It’s fragrant and delicious. Even fish with harder bones can be eaten if thoroughly heated and fried to a crisp.

However, the outcome varies by fish species and bone thickness. Do not force eating bones that are still hard or have sharp fragments and confirm that the entire bone is fully heated through.

How to Make Aji Fish Bone Senbei and Important Tips: vinegar seasoning image
Compare vinegar not only by aroma, but also by how the rice behaves after seasoning under the same conditions.
## Procedure 1. **Preparation** - Fillet the Aji into three pieces ("sanmai oroshi", a traditional Japanese filleting method) and remove the backbone. - Wash the bloodline parts thoroughly under running water. - Pat dry carefully with kitchen paper.

  1. Sprinkle Salt

    • Sprinkle a small amount of salt over the backbone and let it sit for about 5 minutes.
    • Wipe off any moisture again.

  2. Dust with Potato Starch (Katakuriko)

    • Put potato starch into a plastic bag.
    • Add the salted backbone and lightly shake to coat all over with a thin layer.

  3. Frying

    • Heat frying oil to 160°C.
    • Fry the backbone slowly for 5 to 6 minutes.
    • Finally, raise the oil temperature to 180°C and fry for about 30 seconds to crisp up.

Important Tips

  • Remove Moisture Thoroughly: If moisture remains on the backbone, the fried senbei will not be crispy. Using kitchen paper to dry completely before frying is crucial.

  • Frying Time and Temperature: Double frying from a lower to higher temperature works best. First fry gently at 160°C, then crisp up at 180°C for a crunchy finish.

  • Salt Seasoning: Salt alone provides sufficient flavor. Avoid excessive salt for health reasons.

Common Mistakes

  • Not Crispy Enough: Insufficient drying of the backbone results in soggy senbei despite frying. Always dry well before frying.

  • Fishy Odor Remains: Incomplete removal of the bloodline area can leave a fishy smell. Wash well and remove the bloodline completely.

Unexpected Tips

  • Microwave and Oven Cooking Methods: For those who find frying troublesome, microwave and oven methods are alternatives.

    • Microwave: Arrange the backbone on a microwave-safe plate and heat at 700W for roughly 6 minutes.
    • Oven: Bake at 160°C for about 1 hour.

Summary

Aji bone senbei is a delicious, calcium-rich snack made from the Aji fish backbone. Key points are thorough drying of moisture, a two-stage frying from low to high heat, and proper salt seasoning. If frying is inconvenient, consider the microwave or oven methods described above for easy preparation.