Chikuwa Isobe-Age (Fishcake Tempura with Aonori Batter)
User Reviews
5.0
3 reviews
Excellent
Chikuwa Isobe-Age (Fishcake Tempura with Aonori Batter)
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 4 chikuwa
- 2 tbsp cake flour
- 2 tbsp Potato Starch
- 1 tbsp dried green laver powder (aonori)
- 1 tsp bonito flakes (katsuobushi)
- 60 ml soda water (or club soda) chilled
Add to Shopping List
Instructions
- Start heating a pot of oil to 180 °C (356 °F). While you wait, cut 4 chikuwa in half lengthways, then cut in half again diagonally crosswise.
- Take a large bowl and add the 2 tbsp cake flour, 2 tbsp potato starch and 1 tbsp dried green laver powder (aonori). Crush 1 tsp bonito flakes in your hand to make a fine powder and sprinkle it into the bowl. Mix until all the ingredients are evenly distributed.
- Pour 60 ml soda water (or club soda) into the dry ingredients and gently stir until combined.
- Add the chikuwa to the bowl and mix until evenly coated.
- Once the oil is hot, add the battered chikuwa and fry for 1 minute on each side.
- Transfer to a wire rack and rest for a few minutes to drain any excess oil.
- Serve and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
