Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mentaiko-filled chikuwa isobe-age (nori seaweed flavored fritters). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters). I thought this up to use up some mentaiko. Recipe by Orange Day When in key west conch fritters were on every menu.
Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is something which I have loved my entire life.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters):
- Take 4 stick Chikuwa (10 cm long)
- Prepare 1/4 hard roe Mentaiko salt-cured spicy cod or pollack roe
- Prepare 1 tbsp Mayonnaise
- Get 2 tbsp ＊Flour
- Get 3 tbsp ＊Water
- Make ready 1/2 tsp ＊Aonori
- Take 1 Frying oil
Cut Chikuwa vertically in half, and then cut the long pieces in half (making shorter pieces). Add Chikuwa to the batter and coat. Deep-fry until lightly browned and floating in the oil. 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. 'Isobe' means 'Rocky Beachside' in Japanese, and 'Isobe-age' is a type of Tempura made with the batter with a flavour of sea.
Instructions 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!
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. Chikuwa Isobeage Recipe 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… Roasted Seaweed has a mild but distinctive seafood flavor. It is thin and crisp when it's dry, but somewhat chewy when moistened.
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