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Chikuwa isobe-age
Seaweed-battered fish cake
Chikuwa no isobe-age (ちくわの磯辺揚げ): fish cake fried in an aonori seaweed batter
Isobe-age, "fried in the style of the rocky shore", means anything coated in a batter speckled with green aonori seaweed, and chikuwa isobe-age is the one every Japanese parent tucks into a bento: tubes of chikuwa fish cake fried until puffed and crisp. It is just as good cold and takes ten minutes. The common mistake is a thick batter, which turns bready; it should be like single cream. Chef's tip: dust the chikuwa with a little flour before dipping, so the batter clings and does not slide off in the oil.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 chikuwa fish cakeshalved lengthwise
- 1 ¾ oz plain flour
- ¼ cup cold water
- 1 pinch salt
- ¾ cup vegetable oilfor shallow frying
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Method
0/5 doneStep 1: Pat 6 chikuwa fish cakes dry and dust lightly with 1 tsp of 1 ¾ oz plain flour.
Step 2: Whisk the rest of the flour with ¼ cup cold water, 2 tsp aonori (green seaweed flakes) and 1 pinch salt into a smooth, thin batter.
Step 3: Heat ¾ cup vegetable oil in a frying pan to 350°F, or until a drop of batter sizzles straight away.
Step 4: Dip the chikuwa in the batter and fry for 2–3 minutes, turning, until crisp and lightly golden. Drain on a rack.
5 minStep 5: Eat hot, or cool fully and pack for bento.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 16 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chikuwa isobe-age take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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