Chikuwa ‘Isobe-age’ Tempura
Chikuwa ‘Isobe-age’ Tempura

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chikuwa ‘isobe-age’ tempura. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chikuwa ‘Isobe-age’ Tempura is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chikuwa ‘Isobe-age’ Tempura is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you cook that.

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. Get 3 tablespoons Plain Flour
  4. Get 3 tablespoons Water
  5. Prepare 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
  6. Get Oil for frying
Instructions 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.

So that is going to wrap this up for this exceptional food chikuwa ‘isobe-age’ tempura recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!