Chikuwa ‘Isobe-age’ Tempura.
Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, chikuwa ‘isobe-age’ tempura. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chikuwa ‘Isobe-age’ Tempura is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes delicious. They're fine and they look fantastic. Chikuwa ‘Isobe-age’ Tempura is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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:
- {Get of Chikuwa *OR Fish Balls.
- {Get 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.
- {Prepare of Plain Flour.
- {Prepare of Water.
- {Take of Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
- {Make ready of 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..
So that's going to wrap this up with this special food chikuwa ‘isobe-age’ tempura recipe. Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!