Chikuwa Isobeage

1. Gather all the ingredients.

To Prepare the Tempura Batter

1. In a medium bowl, combine the 4 Tbsp all-purpose flour (plain flour), 2 tsp aonori (dried green laver seaweed), and ½ tsp Diamond Crystal kosher salt. Mix well with chopsticks.
2. Gradually add 4 Tbsp water to the dry ingredients and roughly mix with chopsticks. We do not want to activate the gluten in the batter, so do not overmix. It‘s okay to have lumps in the batter.
3. Cut 5 pieces chikuwa (fish cake) in half lengthwise. If you‘d like, cut each piece again crosswise in half or thirds.
4. Add the chikuwa to the batter and coat well.

To Shallow-Fry

1. In a large frying pan, heat ½ cup neutral oil on medium heat. When it‘s hot, place the battered chikuwa in the pan. Do not crowd.
2. Shallow-fry until the bottom side is nice golden brown, then flip to cook the other side. Fry for roughly 1 minute on each side as the chikuwa is already cooked. Drain the excess oil on a paper towel or wire rack and serve immediately. I also like to sprinkle with sea salt flakes to intensify the flavor.

To Store

1. You can store the leftovers in an airtight container and store them in the refrigerator for up to 3 days and in the freezer for 2 weeks. I recommend reheating them in the oven or toaster oven for a crispy texture.