Chikuwa Isobe Age, a beloved Japanese snack, offers a delightful combination of crispy texture and savory flavor. This simple yet incredibly satisfying dish features readily available ingredients, making it perfect for a quick weeknight treat or a fun weekend activity. The satisfying crunch of the lightly battered and deep-fried chikuwa (fish cake) is perfectly complemented by the subtle sweetness and umami of the soy sauce-based coating. It's a versatile snack that can be enjoyed on its own or alongside other dishes.
Forget complicated recipes and time-consuming preparation; this recipe makes Chikuwa Isobe Age surprisingly easy to achieve. The satisfying results are well worth the minimal effort. To learn how to create this delectable Japanese snack at home, follow the easy step-by-step instructions below and prepare for a culinary adventure that's both simple and rewarding.
Tools Needed
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Batter
- Combine water and mirin in a pot. Bring to a boil over medium heat, stirring occasionally. Let stand for a minute to evaporate alcohol. Remove from heat and add soy sauce and white dashi stock. Mix well and let cool slightly.
- Cut each chikuwa lengthwise into two equal halves.
- In a bowl, gradually add mayonnaise, then cake flour, potato starch, and water to the bowl. Mix well until slightly bubbly. Finally, add the green laver and mix. For a crispier result, chill in the refrigerator for 30 minutes, or add an ice cube and stir for 30 seconds.
Step 2. Fry the Chikuwa
- Pour about 5mm of oil into a frying pan and heat over medium heat for about a minute.
- Dip each chikuwa piece in the batter, ensuring the cut side faces down. Fry until the batter sets, then flip and fry until golden brown and crispy (about 1.5-2 minutes per side).
Step 3. Drain and Serve
- Remove the fried chikuwa and place them on a wire rack or paper towel to drain excess oil for about 3 minutes.
- Drizzle the dipping sauce over the chikuwa and serve immediately.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Adding potato starch and mayonnaise to the batter creates an extra crispy texture.
- When frying, place the chikuwa cut-side down to prevent curling. Lift from the cut side to avoid tearing.
- Chilling the batter before frying helps achieve a crispier result.
- Adjust the amount of soy sauce in the dipping sauce to your preference.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 30-40g
- Protein: 15-20g
FAQs
1. Can I use frozen chikuwa for this recipe?
Yes, but make sure to thaw it completely before using. Pat it dry with paper towels to remove excess moisture for optimal crispiness.
2. What can I substitute for the tempura flour?
While tempura flour is best for its lightness, all-purpose flour mixed with a little cornstarch will work as a substitute. The result might be slightly less crisp.
So there you have it – crispy, flavorful Chikuwa Isobe Age, ready in minutes! This simple recipe is a perfect introduction to Japanese snack culture, or a delightful addition to your existing repertoire. Enjoy this delicious and satisfying treat, and don't hesitate to experiment with different dipping sauces to find your perfect combination!