Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chikuwa ‘isobe-age’ tempura. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chikuwa ‘Isobe-age’ Tempura is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Chikuwa ‘Isobe-age’ Tempura is something that I have loved my whole life. They’re nice and they look wonderful.

Chikuwa 'Isobe-age' Tempura '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. Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). This deep-fried dish is often a side dish item in commercial Bento, but also a great home-made appetizer that goes well with drinks.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready 150 g Chikuwa *OR Fish Balls
2. Prepare 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. Prepare 3 tablespoons Water
5. Make ready 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
6. Prepare Oil for frying

Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters) step by step. Cut the chikuwa in half vertically, then cut in half horizontally.

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.

My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters) step by step. Cut the chikuwa in half vertically, then cut in half horizontally. This time I used oden chikuwa that has brown knots☆. Dissolve the tempura flour in water, and add in the aonori seaweed. It tastes better with lots of aonori seaweed.

So that is going to wrap it up for this special food chikuwa ‘isobe-age’ tempura recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget 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!