What is Isobe Age?
Isobe Age (磯辺揚げ) is a unique variant of tempura that incorporates seaweed into the tempura batter, lending a distinct marine flair that’s reminiscent of its namesake—’iso (磯),’ referring to rocky shores where seaweed is commonly found.
The subtle flavor of the nori enhances the dish, infusing it with a gentle oceanic taste.
Chikuwa (a type of Japanese fish cake) is usually the primary ingredient, and “aonori powder,” a type of seaweed powder, is often included to intensify the seaweed flavor.
However, what sets isobe-age apart is the addition of nori to the batter. So as long as the batter contains seaweed, any other ingredients besides fish cake can be considered Isobe Age.
How I Developed This Recipe
If you have come across my Authentic Tempura Batter recipe, you must be aware that it requires a certain amount of process and time, making it difficult to make in small batches.
However, this is where this Isobe Age recipe comes in handy! This simplified batter is egg-free and super easy to make.
If you’re a fan of the flavor of aonori, I recommend giving this recipe a try!
Key Ingredients & Substitution Ideas
- Chikuwa Fish Cake: Chikuwa fish cake will be the best, especially because it’s already cooked and ready to eat. However, if you can’t find chikuwa, try using scallops, squid, octopus, or even avocado! Just remember to tweak the frying time to make sure they’re cooked through.
- Cake Flour: Ideally, stick with cake flour. You can use all-purpose flour if that’s what you have, but not bread flour. Low protein flours produce the best results.
- Potato Starch: Tapioca starch or cornstarch works just fine.
- Other Ingredients I Used: Sparkling water, aonori powder , and katsuobushi (bonito flakes).
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Isobe Age at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.
First, grab a mixing bowl and combine the cake flour, tapioca starch, aonori powder, and crushed dried bonito flakes.
Then pour in the sparkling water and gently stir everything together until just combined.
In order to achieve a crispy batter, it is crucial to quickly evaporate the moisture in the batter. Carbonated water plays a significant role in this process, as the carbon dioxide present in it quickly evaporates, creating a space in the batter. This space is then used to release the moisture in the batter quickly, resulting in a crispy finish.
Next, preheat the frying oil to 180℃ (355°F). You can use either a deep fryer or a deep pan for this.
To achieve consistent results when deep frying or shallow frying food, I highly recommend getting a digital cooking thermometer or a deep frying pot with an attached thermometer.
Once the oil is hot, dip the chikuwa into the batter, making sure they are evenly coated.
Then carefully place the coated chikuwa into the hot oil. Fry them for 1 minute, then turn them over and fry for an additional minute.
Chikuwa can be eaten as is, so you don’t need to worry about it being cooked all the way through. The purpose here is to get a crispy batter and warm the chikuwa in the process.
After frying, remove the chikuwa from the oil and let them drain on a wire rack or paper towel.
Enjoy as a snack or appetizer!
Jump to Full Recipe MeasurementsHow to Store
I advise against storing isobe-age at room temperature or in the refrigerator.
If you have any leftovers, I recommend that you divide them into portions of your choice, wrap them in plastic wraps and freeze them. It is best to eat within two weeks. When you reheat, use a toaster oven or pan-fry them to revive their crispiness.
More Tempura Recipes
Chikuwa Isobe-Age (Fishcake Tempura with Aonori Batter)
Ingredients
- 4 chikuwa
- 2 tbsp cake flour
- 2 tbsp potato starch
- 1 tbsp dried green laver powder (aonori)
- 1 tsp bonito flakes (katsuobushi)
- 60 ml soda water (or club soda) chilled
Instructions
- Start heating a pot of oil to 180 °C (356 °F). While you wait, cut 4 chikuwa in half lengthways, then cut in half again diagonally crosswise.
- Take a large bowl and add the 2 tbsp cake flour, 2 tbsp potato starch and 1 tbsp dried green laver powder (aonori). Crush 1 tsp bonito flakes in your hand to make a fine powder and sprinkle it into the bowl. Mix until all the ingredients are evenly distributed.
- Pour 60 ml soda water (or club soda) into the dry ingredients and gently stir until combined.
- Add the chikuwa to the bowl and mix until evenly coated.
- Once the oil is hot, add the battered chikuwa and fry for 1 minute on each side.
- Transfer to a wire rack and rest for a few minutes to drain any excess oil.
- Serve and enjoy!
Very nice recipe excellent
Thank you so much!