Hello, I am Marie. Today, I will show you a way to prepare chikuwa ‘isobe-age’ tempura recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will 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 meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chikuwa ‘Isobe-age’ Tempura is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Make ready 150 g Chikuwa *OR Fish Balls
- Prepare 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
- Prepare 3 tablespoons Plain Flour
- Get 3 tablespoons Water
- Take 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
- Make ready Oil for frying
Instructions 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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