Chikuwa ‘Isobe-age’ Tempura.
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, chikuwa ‘isobe-age’ tempura. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Chikuwa ‘Isobe-age’ Tempura is one of the most well liked of recent trending foods on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. They're nice and they look fantastic. Chikuwa ‘Isobe-age’ Tempura is something that I've loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients for Chikuwa ‘Isobe-age’ Tempura:
- Provide 150 g of Chikuwa *OR Fish Balls.
- Need - 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 for Plain Flour.
- Give 3 tablespoons - Water.
- Give 1-2 teaspoons for Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
- Provide of Oil for frying.
Chikuwa ‘Isobe-age’ Tempura process:
- 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 is going to wrap it up with this special food chikuwa ‘isobe-age’ tempura recipe. Thanks so much for your time. I am confident you will 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, colleague and friends. Thanks again for reading. Go on get cooking!
