Step-by-Step Guide to Make Perfect Chikuwa ‘Isobe-age’ Tempura

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Award-winning Chikuwa ‘Isobe-age’ Tempura. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chikuwa ‘Isobe-age’ Tempura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chikuwa ‘Isobe-age’ Tempura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chikuwa ‘Isobe-age’ Tempura is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Chikuwa ‘Isobe-age’ Tempura using 6 ingredients and 3 steps. Here is how you can achieve that.

‘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. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used.

Ingredients and spices that need to be Take to make Chikuwa ‘Isobe-age’ Tempura:

1. 150 g Chikuwa *OR Fish Balls
2. 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. 3 tablespoons Plain Flour
4. 3 tablespoons Water
5. 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
6. Oil for frying

Instructions to make 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.

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So that is going to wrap it up for this special food Simple Way to Prepare Favorite Chikuwa ‘Isobe-age’ Tempura. Thanks so much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!