Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mentaiko-filled chikuwa isobe-age (nori seaweed flavored fritters). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is something which I’ve loved my whole life. They are nice and they look wonderful.
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.. Seaweed Chips Mentaiko Flavoured,Seaweed Chips,Flavoured,Tin Can from Seaweed Supplier or Manufacturer-KOBAYASHI NORITEN CO LTD.
To get started with this particular recipe, we have to first prepare a few components. You can have mentaiko-filled chikuwa isobe-age (nori seaweed flavored fritters) using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters):
- Get 4 stick Chikuwa (10 cm long)
- Make ready 1/4 hard roe Mentaiko salt-cured spicy cod or pollack roe
- Make ready 1 tbsp Mayonnaise
- Prepare 2 tbsp ＊Flour
- Prepare 3 tbsp ＊Water
- Take 1/2 tsp ＊Aonori
- Get 1 Frying oil
A rich source of calcium, zinc, and iodine, the Nori Seaweed is ideal to roll sushis or while making salads and other cuisines. Being an island, Japan has a rich seafood culture. A sheet of Dried Nori is roasted slightly to enhance its natural flavor. Nori is used for Sushi and Sushi rolls, Onigiri (rice ball), Isobe-Mochi, condiment, Ramen and many other dishes.
Steps to make Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters):
- Remove the thin skin from the mentaiko, and mix with mayonnaise.
- Place the mixture from step 1 into a plastic bag, fold the corners a bit, and make a squeezing bag.
- Squeeze the mixture into the holes in the chikuwa.
- Coat in flour as needed (not listed). Don't forget to coat the ends where you can see the mentaiko.
- Mix the ＊ ingredients together in a plastic bag, dip in the chikuwa from step 4, and fry in 340F/170C oil. (For about 2 minutes)
- Cut in half and serve onto plates, and enjoy!
Nori may be the most familiar seaweed since it's used as a wrapper for sushi. It's usually not cooked, though there are traditional recipes calling for softened nori. It adds fiber, flavor and interesting color to a pasta dish that's inspired by "Spaghetti Napolitan", a common item served in Japanese. Tarako and mentaiko are packed with flavors of the sea. It's both salty and filled with seafood essence, but we wouldn't go so far as to label it as "fishy".
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