Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mentaiko-filled chikuwa isobe-age (nori seaweed flavored fritters). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is something that I’ve loved my whole life.
Nori farming in Japan and China is virtually the only case of the large-scale application to mariculture of methods used in agriculture and horticulture; the only other similar large-scale operation being Laminaria cultivation in China and cultivation of Eucheumoid seaweeds around the world. The most common edible seaweed, nori, is a popular and nutritious ingredient in Japanese cooking. _ by Karen Shimizu Hundreds of kinds of edible seaweed are harvested in Japan; the ones referred to as nori are from a family of red algae called porphyra. Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes).
To get started with this recipe, we must first prepare a few ingredients. 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):
- Make ready 4 stick Chikuwa (10 cm long)
- Prepare 1/4 hard roe Mentaiko salt-cured spicy cod or pollack roe
- Prepare 1 tbsp Mayonnaise
- Prepare 2 tbsp ＊Flour
- Prepare 3 tbsp ＊Water
- Get 1/2 tsp ＊Aonori
- Get 1 Frying oil
Mentaiko spaghetti has become a classic of the Japanese-Italian kitchen, and is popular on late-night menus as an accompaniment to heavy drinking. What makes mentaiko spaghetti drunk food is the same as for all other drunk foods: It's available at late-night spots, and it does an admirable job of. 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. Mentaiko (明太子) is made from whole roe sacs of Alaskan pollack (a member of the cod family), which are cured with salt and marinated in various seasonings and spices.
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!
It is sometimes referred to as karashi mentaiko (辛子明太子), which means spicy pollack/cod roe. We use cookies to deliver a reliable and personalised Magicseaweed experience. By browsing Magicseaweed, you agree to our use of cookies. Japanese iodine intake from edible seaweeds is amongst the highest in the world. Predicting the type and amount of seaweed the Japanese consume is difficult due to day-to-day meal variation and dietary differences between generations and regions.
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