Hello, I’m Joana. Today, we’re going to make chikuwa ‘isobe-age’ tempura recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. 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 favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Chikuwa ‘Isobe-age’ Tempura is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 150 g Chikuwa *OR Fish Balls
- Take 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
- Get 3 tablespoons Plain Flour
- Take 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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