Recipe of Favorite Chikuwa ‘Isobe-age’ Tempura

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chikuwa ‘isobe-age’ tempura. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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). 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.

Chikuwa ‘Isobe-age’ Tempura is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Chikuwa ‘Isobe-age’ Tempura is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chikuwa ‘Isobe-age’ Tempura:

1. Make ready 150 g Chikuwa *OR Fish Balls
2. Get 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. Make ready 3 tablespoons Plain Flour
4. Take 3 tablespoons Water
5. Take 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
6. Prepare 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.

Steps to make Chikuwa ‘Isobe-age’ Tempura:

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.

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. 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.

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