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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chikuwa ‘isobe-age’ tempura. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chikuwa ‘Isobe-age’ Tempura is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Chikuwa ‘Isobe-age’ Tempura is something that I have loved my whole life. They’re fine and they look fantastic.

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. 竹輪の磯辺揚げ Chikuwa-Isobe-age. Tempura Isobe Age Image by: Tempura Isobe Age Author: Canadian Living.

To begin with this recipe, we must first prepare a few ingredients. You can have 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. Get 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. Prepare 3 tablespoons Water
  5. Prepare 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
  6. Prepare Oil for frying

This easy chikuwa recipe is perfect for creating hot and crispy nori seaweed tempura seafood snacks using only a handful of ingredients. Start by slicing your chikuwa lengthwise into smaller pieces. Set these aside for a moment while we prepare the tempura batter. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Japanese Food Chikuwa Tempura.

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.

Tuhansia uusia ja laadukkaita kuvia joka päivä. My GF and I shared it, and usually we get full but this was a very small amount. Chikuwa Isobeage , Find Complete Details about Chikuwa Isobeage,Chikuwa Isobeage from Other Food & Beverage Supplier or Manufacturer-Thaveevong Online Customization. Ebi Tempura rolled in tobiko and topped with agedama, shichimi and spicy Japanese mayonnaise. Chikuwa is a grilled fish cake that has a toasty flavor.

So that’s going to wrap this up for this special food chikuwa ‘isobe-age’ tempura recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!