Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chikuwa ‘isobe-age’ tempura. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chikuwa ‘Isobe-age’ Tempura is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Chikuwa ‘Isobe-age’ Tempura is something which I’ve loved my whole life.

To begin 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:

1. Prepare 150 g Chikuwa *OR Fish Balls
2. Get 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
3. Get 3 tablespoons Plain Flour
4. Take 3 tablespoons Water
5. Prepare 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
6. Take Oil for frying

Instructions to make Chikuwa ‘Isobe-age’ Tempura:

1. 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.
2. Make Tempura Batter by mixing Plain Flour, Water and Aonori.
3. 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 exceptional food chikuwa ‘isobe-age’ tempura recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!