Chikuwa Isobe-Age (Fishcake Tempura with Aonori Batter)
https://sudachirecipes.comChikuwa Isobe-age is a simplified variation of tempura made with Japanese fish cakes coated in a crispy batter flavored with powdered nori (aonori). This recipe is quick, easy and can be used for many different ingredients!
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 sparkling water 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 sparkling water 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!
