Easiest Way to Prepare Delicious Chikuwa ‘Isobe-age’ Tempura

Chikuwa ‘Isobe-age’ Tempura.

You can cook Chikuwa ‘Isobe-age’ Tempura using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chikuwa ‘Isobe-age’ Tempura

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

Chikuwa ‘Isobe-age’ Tempura step by step

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..