Craving a quick, delicious, and utterly satisfying Japanese snack? Look no further than these crispy Chikuwa & Shiso Fritters, a delightful twist on the classic kakiage. This simple recipe elevates the humble chikuwa (fish cake) into a culinary masterpiece, combining its delicate flavor with the fragrant punch of shiso leaves. The result? Light, airy fritters with a wonderfully crispy exterior and a soft, savory interior – perfect as a light meal, a tempting appetizer, or a satisfying accompaniment to your favorite dipping sauce.
Forget complicated techniques and lengthy prep times; this recipe is surprisingly straightforward. The vibrant green shiso adds a beautiful pop of color and a refreshing herbaceousness that perfectly complements the mild, slightly sweet taste of the chikuwa. Ready to transform simple ingredients into a culinary delight? Let's dive into the step-by-step process and make these irresistible Chikuwa & Shiso Fritters together.
Tools Needed
- Frying pan
- Bowl
- Chopsticks (or spatula)
- Paper towels
Ingredients
- Chikuwa: 3 (or up to 4)
- Shiso leaves: 6 (adjustable)
- Onion: 1 (7mm slices)
- Flour
- Mayonnaise
- Water
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Batter and Ingredients
- In a bowl, gradually add flour to mayonnaise, mixing well to avoid clumping. Add water and mix thoroughly. Cover and refrigerate until ready to use. (This chilling process helps create a crispier batter).
- Cut chikuwa into 1cm wide pieces. Slice the onion into 7mm wide pieces. Wash and thoroughly dry shiso leaves, then cut into 7mm wide strips.
Step 2. Combine and Coat
- In a bowl, combine the cut chikuwa, onion, and shiso. Lightly coat everything with flour to help the batter adhere better. Mix gently.
- Take the chilled batter from the refrigerator. Add the flour to the batter and mix roughly. Then pour the batter over the prepared ingredients and mix thoroughly.
Step 3. Fry the Fritters
- Heat about 5mm of oil in a frying pan over medium heat (around 170°C). Once hot, carefully add spoonfuls of the batter mixture into the hot oil. Gently shape them as they fry.
- Fry for about 2-3 minutes per side, or until golden brown and crispy. Do not disturb them until the batter has solidified, then gently flip to prevent breaking.
Step 4. Serve and Enjoy
- Once fried, remove the kakiage from the pan and serve immediately. Enjoy them as is, or as a topping for rice, noodles (soba, udon), etc.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Feel free to adjust the amount of chikuwa, shiso, and onion to your liking. You can also add other ingredients, such as shiitake mushrooms or garlic.
- Chilling the batter is crucial for achieving a crispy texture. Also, chill the flour and the dough for better results.
- Don't move the kakiage while frying until the batter solidifies to prevent it from falling apart.
Nutrition
- N/A
FAQs
1. Can I substitute the shiso leaves with another herb?
Yes! Basil or mint would work well as substitutes, though the flavor profile will be slightly different.
2. What type of flour is best for this recipe?
Tempura flour is ideal for its light and crispy texture, but all-purpose flour will also work.
3. How do I store leftover fritters?
Store leftover fritters in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
These crispy Chikuwa & Shiso Fritters are a testament to the magic of simple ingredients elevated by a few clever techniques. Enjoy the delightful combination of textures and flavors, and remember to adjust seasonings to your preference for a truly personalized treat. Now go forth and impress your friends and family with this easy yet impressive Japanese snack!