Recipe of Homemade Chikuwa ‘Isobe-age’ Tempura

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chikuwa ‘isobe-age’ tempura. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chikuwa ‘Isobe-age’ Tempura is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Chikuwa ‘Isobe-age’ Tempura is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chikuwa ‘Isobe-age’ Tempura:

1. Prepare Chikuwa *OR Fish Balls
2. Make ready 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. Take Plain Flour
4. Prepare Water
5. Get Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
6. Prepare Oil for frying

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.

So that’s going to wrap this up for this special food chikuwa ‘isobe-age’ tempura recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!