Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chikuwa ‘isobe-age’ tempura. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chikuwa ‘Isobe-age’ Tempura is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Chikuwa ‘Isobe-age’ Tempura is something that I have loved my entire life.
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. 竹輪の磯辺揚げ Chikuwa-Isobe-age. Tempura Isobe Age Image by: Tempura Isobe Age Author: Canadian Living.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chikuwa ‘Isobe-age’ Tempura:
- Get 150 g Chikuwa *OR Fish Balls
- Make ready 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
- Prepare 3 tablespoons Plain Flour
- Make ready 3 tablespoons Water
- Take 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
- Take Oil for frying
Contribute to chikuwait/Isobe-age development by creating an account on GitHub. git clone git@github.com:chikuwait/Isobe-age cd Isobe-age vagrant up –provision vagrant ssh. Chikuwa (竹輪) is a Japanese jelly-like food product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. Chikuwa Isobeage , Find Complete Details about Chikuwa Isobeage,Chikuwa Isobeage from Other Food & Beverage Supplier or Manufacturer-Thaveevong Online Customization.
Instructions to make Chikuwa ‘Isobe-age’ Tempura:
- 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.
- Make Tempura Batter by mixing Plain Flour, Water and Aonori.
- 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.
Cooking Suggestions: Remove from freezer and. Since being roommates in the same dormitory. Chikuwa's consistency is somewhere between cooked meat and tofu - it's soft and spongy, but satisfying to bite into and it won't call apart between your chopsticks. Kaki-age and isobe-age are dishes derived from tempura. Kanto (the greater Tokyo area) and Kansai (southern-central Japan) have their own characteristic styles of tempura.
So that’s going to wrap this up for this exceptional food chikuwa ‘isobe-age’ tempura recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
