Chikuwa Isobeage Recipe ( ちくわ磯料理レシピ )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: Chikuwa Isobeage is a Tempura kind of side dish flavored with Aonori (dried seaweed flakes) and often called Tempura Chikuwa is a very popular deep-fried dish that is often a side dish item in commercial Bento found in any supermarket in Japan, but is could also be a great appetizer that goes well with drinks.

In this Chikuwa Isobeage we've added Aonori, a dried green seaweed flakes, into the batter to give a distinctive seaweed aroma. But the possibilities are endless.


What's Chikuwa?

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. The word chikuwa ("bamboo ring") comes from the shape when it is sliced.

Variants of surimi products such as kamaboko and satsuma age are popular. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept. As it is cheap and a relatively low-fat source of protein, chikuwa is popular as a snack.

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

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Ingredients:

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Directions:

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01 - In a large bowl combine Flour, Starch, Aonori, Water, Salt until you've obtained a smooth batter, and set aside.

02 - In a deep frying pan heat the Oil at medium heat to 175C / 350F.

03 - While the Oil heats, cut the Chikuwa tubes vertically in half, and then cut the halves in bite size pieces.

04 - Add all the Chikuwa pieces to the batter and coat.

05 - Deep-fry until lightly browned.

06 - Remove the bites from the Oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain. Serve warm or cold.

 

 

 

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Written by: Uncut Recipes

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