Recipe of Speedy Fried Chikuwa Fishcake Sticks and Hijiki Seaweed using Flour and Potato

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fried chikuwa fishcake sticks and hijiki seaweed using flour and potato. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). This deep-fried dish is often a side dish item in commercial Bento, but also a great home-made appetizer that goes well with drinks. Pempek or mpek-mpek is Indonesian savory fishcake, made from fish and tapioca flour. It's originally from Palembang, South Sumatra, Indonesia..

Fried Chikuwa Fishcake Sticks and Hijiki Seaweed using Flour and Potato is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Fried Chikuwa Fishcake Sticks and Hijiki Seaweed using Flour and Potato is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook fried chikuwa fishcake sticks and hijiki seaweed using flour and potato using 5 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Fried Chikuwa Fishcake Sticks and Hijiki Seaweed using Flour and Potato:

1. Get 3 Chikuwa
2. Take 2 tbsp White flour
3. Prepare 1 tbsp Water
4. Take 1 Potato
5. Make ready 1 tbsp Dried hijiki seaweed

Super quick and easy dish that used to appear in my lunch box quite frequently. It is yummy with freshly cook. Make Tempura Batter by mixing Plain Flour, Water and Aonori. Coat the Chikuwa pieces (OR Fish Balls) with the batter and fry until batter is light golden and crispy.

Instructions to make Fried Chikuwa Fishcake Sticks and Hijiki Seaweed using Flour and Potato:

1. Combine the flour and water in a bowl, add the grated potato and dried hijiki seaweed, and mix. Coat the chikuwa liberally.
2. Deep-fry the chikuwa in a pan filled with 1 cm of oil.

Make Tempura Batter by mixing Plain Flour, Water and Aonori. Coat the Chikuwa pieces (OR Fish Balls) with the batter and fry until batter is light golden and crispy. You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu. New ingredients were added to the world of oden, including ganmodoki (fried tofu with added vegetables and hijiki seaweed), abura-age (thinly sliced fried tofu), and potato. Since nerimono fishcake was a rare luxury food, flour cake was served to commoners.

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