Like it's Deep Fried: Mayonnaise Sautéed Chikuwa
Chikuwa tempura is tasty, but it's a bother to take care of the oil afterwards. So I thought up this sautéd version that has the same texture and rich taste.
It can be varied in many ways, and the ingredients are simple, so it's great to serve as drinking appetizers to unexpected guests.
By coating the chikuwa pieces completely in katakuriko and sautéing with mayonnaise, they'll taste as rich and crispy as if they've been deep fried.
The key is to cook them until they're no longer floury, and are properly browned all over. For 4 servings. Recipe by ryueru
Like it's Deep Fried: Mayonnaise Sautéed Chikuwa
Chikuwa tempura is tasty, but it's a bother to take care of the oil afterwards. So I thought up this sautéd version that has the same texture and rich taste.
It can be varied in many ways, and the ingredients are simple, so it's great to serve as drinking appetizers to unexpected guests.
By coating the chikuwa pieces completely in katakuriko and sautéing with mayonnaise, they'll taste as rich and crispy as if they've been deep fried.
The key is to cook them until they're no longer floury, and are properly browned all over. For 4 servings. Recipe by ryueru
Cooking Instructions
- 1
Cut each chikuwa into 6.
- 2
Cut each one in half lengthwise first.
- 3
Then cut each half into 1/3.
- 4
Place the katakuriko in a bowl, and add the chikuwa bit by bit.
- 5
Coat all sides of the chikuwa pieces with katakuriko.
- 6
Heat a pan, add the mayonnaise and coated chikuwa pieces, and sauté over low-medium heat.
- 7
Coat all the pieces in mayonnaise using a spatula.
- 8
Sauté while stirring up from the bottom, taking care not to let them burn.
- 9
Cook until the chikuwa pieces are no longer floury and are golden brown.
- 10
Transfer to a plate and serve.
- 11
This is the basic version.
- 12
This is a version with sesame seeds.
- 13
A version with a little ichimi spice.
- 14
A version with shredded nori seaweed.
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