Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my family's isobe age (nori seaweed flavored deep fried fritters). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters) is something that I have loved my entire life. They’re fine and they look wonderful.

Great recipe for My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters). Whenever I make tempura, there is always leftover tempura flour. So, I add aonori seaweed to it, coat chikuwa with the mixture, and fry it up to use up the flour and make something delicious, killing two birds. My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters) step by step.

To get started with this particular recipe, we must prepare a few components. You can have my family's isobe age (nori seaweed flavored deep fried fritters) using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters):

1. Prepare 4 Chikuwa
2. Take 30 grams Tempura flour
3. Prepare 1 Aonori
4. Get 50 ml Water
5. Get 3 tbsp Oil

Stir. 'Isobe' means 'Rocky Beachside' in Japanese, and 'Isobe-age' is a type of Tempura made with the batter with a flavour of sea. Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be. So, I add aonori seaweed to it, coat chikuwa with the mixture, and fry it up to use up the flour and make something delicious, killing two birds with one stone.

Instructions to make My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters):

1. Cut the chikuwa in half vertically, then cut in half horizontally. This time I used oden chikuwa that has brown knots☆.
2. Dissolve the tempura flour in water, and add in the aonori seaweed. It tastes better with lots of aonori seaweed.
3. Stir.
4. Add the cut chikuwa into the tempura flour from step 3, and coat the chikuwa in the tempura flour.
5. Add oil to a pan, and add in the chikuwa coated in the tempura flour.
6. Once they have turned golden brown, take them out into a shallow dish, and it is done☆.
7. Enjoy it with Japanese Worcester sauce when you eat it☆. Of course it also tastes great as-is.

Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be. So, I add aonori seaweed to it, coat chikuwa with the mixture, and fry it up to use up the flour and make something delicious, killing two birds with one stone. There are certain signs to look for when your opened package has gone bad. The shelf life of nori depends on a variety of factors, such as the best by date, the preparation method and how the nori is stored. Nori is actually thin sheets of dried seaweed, many people even ask does Nori go bad?

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