Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fluffy chikuwa isobe age fritters with aonori seaweed. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.. In a bowl, combine the tempura flour, water, and aonori.
Fluffy Chikuwa Isobe Age Fritters with Aonori Seaweed is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Fluffy Chikuwa Isobe Age Fritters with Aonori Seaweed is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook fluffy chikuwa isobe age fritters with aonori seaweed using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Fluffy Chikuwa Isobe Age Fritters with Aonori Seaweed:
- Take 2 Chikuwa
- Take 1 Egg
- Prepare 1 tsp Aonori
- Take 1 tsp Katakuriko
- Prepare 1 pinch Salt
- Prepare 1 Frying oil
Thousands of new, high-quality pictures added every day. Contribute to chikuwait/Isobe-age development by creating an account on GitHub. git clone git@github.com:chikuwait/Isobe-age cd Isobe-age vagrant up –provision vagrant ssh. Green laver, known as aonori (アオノリ; 青海苔) in Japan and parae (파래) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Ulva (Ulva prolifera, Ulva pertusa, Ulva intestinalis). Sent from and sold by sushisushi.
Instructions to make Fluffy Chikuwa Isobe Age Fritters with Aonori Seaweed:
- Cut the chikuwa in half, cut it in half again diagonally, and thoroughly coat with the egg mixture.
- Thoroughly whisk the egg. Add in katakuriko, aonori, and salt, and mix well.
- Make the egg mixture. Stir 2 together well. Adjust the amount of aonori to taste. It tastes great with lots of it.
- Add oil to a small pot, heat up over a high heat, and add in the chikuwa from Step 3 thoroughly coated in the mixture from Step 1 to fry.
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