Hello, I am Kate. Today, I’m gonna show you how to prepare chikuwa ‘isobe-age’ tempura recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chikuwa ‘Isobe-age’ Tempura Recipe
Chikuwa ‘Isobe-age’ Tempura is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Chikuwa ‘Isobe-age’ Tempura is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chikuwa ‘Isobe-age’ Tempura:
- Take 150 g Chikuwa *OR Fish Balls
- Make ready 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
- Make ready 3 tablespoons Plain Flour
- Prepare 3 tablespoons Water
- Make ready 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely cbled Nori, Hijiki, Wakame, other Seaweed
- Take Oil for frying
Steps to make Chikuwa ‘Isobe-age’ Tempura:
- 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.
- Make Tempura Batter by mixing Plain Flour, Water and Aonori.
- 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.
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