Recipe: Delicious Chikuwa ‘Isobe-age’ Tempura

recipe delicious chikuwa isobe age tempura

Chikuwa ‘Isobe-age’ Tempura. Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Finely crumbled Nori, Hijiki, Wakame, or other. Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes).

Chikuwa ‘Isobe-age’ Tempura Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. TRADITIONAL JAPANESE RECIPE: Chikuwa Isobeage is a Tempura kind of side dish flavored with Aonori (dried seaweed flakes) and often called Tempura Chikuwa is a very popular deep-fried dish that is often a side dish item in commercial Bento found in any supermarket in Japan, but is could also be a great appetizer that goes well with drinks. Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. You can cook Chikuwa ‘Isobe-age’ Tempura using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chikuwa ‘Isobe-age’ Tempura

  1. You need 150 g of Chikuwa *OR Fish Balls.
  2. Prepare of Note: Chikuwa is a tube-shape Japanese fishcake. Made from Surimi (fish paste). Other ‘Surimi’ product such as Fish Balls are suitable for this dish. Today I used both.
  3. It’s 3 tablespoons of Plain Flour.
  4. You need 3 tablespoons of Water.
  5. You need 1-2 teaspoons of Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
  6. Prepare of Oil for frying.

Finely crumbled Nori, Hijiki, Wakame, or other. Add aonori seaweed and mix through. By leaving the mixture slightly lumpy, you can get some of the extra crispy bits on your tempura. Once you have finished mixing the ingredients together, dip the chikuwa into the batter and make sure that it gets fully covered all over.

Chikuwa ‘Isobe-age’ Tempura instructions

  1. Cut Chikuwa into the size that is easy to eat. *Note: If you use frozen Chikuwa, thaw them first. I recommend to cut them in half lengthways because there might be excess water inside the hole and that could causes oil spattering..
  2. Make Tempura Batter by mixing Plain Flour, Water and Aonori..
  3. Heat about 2-3cm deep Oil to 180°C. Coat the Chikuwa (OR Fish Balls) with the batter and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil..

Deep fried Fish Cake with Light Tempura battered, serve with Sweet & Chilli. Deep Fried Tofu served with Tempura Sauce. Tempura Isobe Age Image by: Tempura Isobe Age Author: Canadian Living. In large bowl, whisk water with egg yolk. Sift in remaining flour and baking soda, stirring until incorporated.

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