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–+ servings

Chikuwa Isobe-Age (Fishcake Tempura with Aonori Batter)

Prep Time9 minutes
Cook Time1 minute
Total Time10 minutes
Author Yuto Omura
Servings 4 Servings

Ingredients 
 

Instructions 

  • Start heating a pot of cooking oil to 180 °C (356 °F). While you wait, cut 4 chikuwa fishcake in half lengthways, then cut in half again diagonally crosswise.
    Chikuwa (Japanese fish cakes) diagonally cut crosswise
  • Take a large bowl and add the 2 tbsp unbleached cake flour, 2 tbsp potato starch (katakuriko) and 1 tbsp aonori (dried green seaweed powder). Crush 1 tsp bonito flakes (katsuobushi) in your hand to make a fine powder and sprinkle it into the bowl. Mix until all the ingredients are evenly distributed.
    Cake flour, starch and aonori mixed in a bowl
  • Pour 60 ml carbonated water into the dry ingredients and gently stir until combined.
    Isobeage batter mixed in a bowl
  • Add the chikuwa to the bowl and mix until evenly coated.
    Chikuwa in a bowl of isobeage batter
  • Once the oil is hot, add the battered chikuwa and fry for 1 minute on each side.
    Chukawa isobeage deep-frying in oil in a Japanese style frying pot
  • Transfer to a wire rack and rest for a few minutes to drain any excess oil.
    Chikuwa isobeage draining on a wire rack
  • Serve and enjoy!
    Chikuwa isobeage on a bamboo tray with tempura paper and a shiso leaf