Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, japanese carrot fry with chikuwa. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Japanese Carrot Fry with Chikuwa is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Japanese Carrot Fry with Chikuwa is something which I’ve loved my entire life.
Fry carrot fist with sesame oil. Garnish with sesame. - Subtitles - Select Japanese to get both English subs/Japanese subs. You can see my broken English subs(blah blah time) /Japanese subs(recipe part) by turni.
To begin with this recipe, we have to first prepare a few components. You can cook japanese carrot fry with chikuwa using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Japanese Carrot Fry with Chikuwa:
- Take 200 g shredded carrot
- Get 70 g Chikuwa (3 Chikuwa)
- Take 1 teaspoon Dashi powder (Japanese fish bouillon powder)
- Take Sesame
- Take Sesame oil
Add the burdock and carrot and stir fry for a few minutes. Pour in half of the sauce mixture and continue to cook. Once the liquid starts to evaporate, add in the remaining sauce. Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes).
Instructions to make Japanese Carrot Fry with Chikuwa:
- Shred carrot thinly
- This is Chikuwa
- Shred Chikuwa
- Fry carrot fist with sesame oil
- Put Chikuwa and fry. Season with Dashi powder.
- Garnish with sesame
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. Similar Royalty-free Images: Healthy Detox Dinner with Quinoa, Carrots, Avocado and Rocket sa. Stir fried gourd with egg and pork bone curry on rice. Chikuwa Isobeage is deep-fried Chikuwa fishcake with seaweed. Chikuwa is often added to Japanese stew such as oden and used as an ingredient in dishes such as chikuwa tempura or sauteed chikuwa in kabayaki sauce.
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