Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chikuwa ‘isobe-age’ tempura. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chikuwa ‘Isobe-age’ Tempura is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chikuwa ‘Isobe-age’ Tempura is something which I have loved my entire life. They’re fine and they look fantastic.

Chikuwa 'Isobe-age' Tempura '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. Make Tempura Batter by mixing Plain Flour, Water and Aonori. Coat the Chikuwa (OR Fish Balls) with the batter and fry until batter is light golden and crispy.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:

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

Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Add aonori seaweed and mix through.

Steps 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.

Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Add aonori seaweed and mix through. By leaving the mixture slightly lumpy, you can get some of the extra crispy bits on your tempura. Once you have finished mixing the ingredients together, dip the chikuwa into the batter and make sure that it gets fully covered all over. Deep fried Fish Cake with Light Tempura battered, serve with Sweet & Chilli.

So that is going to wrap it up for this special food chikuwa ‘isobe-age’ tempura recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!