Best Advice to Preparing Yummy Chikuwa ‘Isobe-age’ Tempura
Wishing to eat Chikuwa ‘Isobe-age’ Tempura a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with clear instructions on producing a Chikuwa ‘Isobe-age’ Tempura like a famous chef made.
We hope you got insight from reading it, now let's go back to chikuwa ‘isobe-age’ tempura recipe. You can have chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you cook it.
To make an unforgettable Chikuwa ‘Isobe-age’ Tempura, here are the ingridients required:
- Prepare 150 g of Chikuwa *OR Fish Balls.
- Provide 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.
- Take 3 tablespoons of Plain Flour.
- Get 3 tablespoons of Water.
- Prepare 1-2 teaspoons of Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
- Get of Oil for frying.
After preparing the ingridients, next you are good to cook your appetizing Chikuwa ‘Isobe-age’ Tempura by following the procedures on this section:
- 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..
Recipe : Chikuwa ‘Isobe-age’ Tempura
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