Reference to Homemade 5-Star Chikuwa ‘Isobe-age’ Tempura
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To cook an unforgettable Chikuwa ‘Isobe-age’ Tempura, below are the ingridients needed:
- Take 150 g of Chikuwa *OR Fish Balls.
- Prepare of 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.
- Provide 3 tablespoons of Plain Flour.
- Take 3 tablespoons of Water.
- You need 1-2 teaspoons of Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
- Get of Oil for frying.
After readying the materials, next you are good to cook your appetizing Chikuwa ‘Isobe-age’ Tempura by following the instructions below:
- 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..
It is a video of Japanese food.. Deep fried Fish Cake with Light Tempura battered, serve with Sweet & Chilli. Deep Fried Tofu served with Tempura Sauce. This is an additional dish to use up the bit of batter remaining in the bowl. Tempura was so so but the best part was the chicken and beef teriyaki.
Recipe : Chikuwa ‘Isobe-age’ Tempura
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step by step to make Chikuwa ‘Isobe-age’ Tempura
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