My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters)

Name: My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters)
Yield: 4 servings
Cuisine: American
Ingredients: 4 Chikuwa; 30 grams Tempura flour; 1 Aonori; 50 ml Water; 3 tbsp Oil

cookpad.japan @cookpad_jp

Whenever I make tempura, there is always leftover tempura flour. So, I add aonori seaweed to it, coat chikuwa with the mixture, and fry it up to use up the flour and make something delicious, killing two birds with one stone .

The chikuwa taste more delicious covered in lots of breading .
The amount of oil listed is approximate.
You can just add in 0.5 cm worth of oil to your pan. . For 4 servings. Recipe by Hinarin

cookpad.japan @cookpad_jp

The chikuwa taste more delicious covered in lots of breading .
The amount of oil listed is approximate.
You can just add in 0.5 cm worth of oil to your pan. . For 4 servings. Recipe by Hinarin

Saved

Ingredients

4 servings

4Chikuwa
30 gramsTempura flour
1Aonori
50 mlWater
3 tbspOil

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Steps

1

Cut the chikuwa in half vertically, then cut in half horizontally. This time I used oden chikuwa that has brown knots☆.
2

Dissolve the tempura flour in water, and add in the aonori seaweed. It tastes better with lots of aonori seaweed.
3

Stir.
4

Add the cut chikuwa into the tempura flour from step 3, and coat the chikuwa in the tempura flour.
5

Add oil to a pan, and add in the chikuwa coated in the tempura flour.
6

Once they have turned golden brown, take them out into a shallow dish, and it is done☆.
7

Enjoy it with Japanese Worcester sauce when you eat it☆. Of course it also tastes great as-is.