Cheesy Chikuwa Fries with Yukari. Mix the tempura flour, water, and yukari together. It is done once you drain the grease. The salty flavor of the cheese inside combined with the yukari packs plenty of flavor as-is.
I give you the Motive to watch. This platter of fries is loaded with homemade chili and the perfect velvety sauce. Making nacho cheese is way easier than you think. You can have Cheesy Chikuwa Fries with Yukari using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Cheesy Chikuwa Fries with Yukari
- It’s 2 of Chikuwa.
- You need 2 slice of Sliced cheese.
- It’s 2 tbsp of Tempura flour.
- Prepare 1 1/2 tbsp of before and after Water.
- You need 1/2 tsp of Yukari (dried red shiso leaves.
- You need 1 of Frying oil.
No roux is needed and it comes together in minutes. The Velveeta helps create a smooth sauce, while the cream cheese and cheddar gives it a nice tang. The only thing I did differently is that I always bake my bacon in the oven instead of frying it in a skillet on the stove. Chikuwa is a Japanese fish cake made of surimi, salt, starch, and egg white.
Cheesy Chikuwa Fries with Yukari instructions
- Cut the cheese into approximate pieces. Cut the chikuwa in half, and stuff the cheese inside. Cut the chikuwa in half again..
- Mix the tempura flour, water, and yukari together. Coat the chikuwa from Step 1 in the mixture, and quickly fry it in oil over medium~high temperature..
- It is done once you drain the grease. Try it together with. https://cookpad.com/us/recipes/155120-cheesy-chikuwa-fried-isobe-style.
- You can use the leftover batter to make veggie fritters, and there will be no waste..
Its a popular snack in Japan because it is relatively low in fat but high in protein. You can easily fill chikuwa with your favorite vegetables or serve them in a fish broth or salad. Place under broiler until cheese is melted – only take a minute. The ratio of tofu to fish may vary. In a skillet, sauté a diced onion until it starts to become translucent.
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