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Chikuwa Isobe-Age (Fishcake Tempura with Aonori Batter)

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
9 mins
Cook Time
9 mins
Total Time
10 mins
Servings: 4 Servings
Course: Side Dish , Appetizer
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour 60 ml soda water (or club soda) into the dry ingredients and gently stir until combined.
  4. Add the chikuwa to the bowl and mix until evenly coated.
  5. Once the oil is hot, add the battered chikuwa and fry for 1 minute on each side.
  6. Transfer to a wire rack and rest for a few minutes to drain any excess oil.
  7. Serve and enjoy!