Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters)

Name: Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters)
Yield: 2 servings
Cuisine: American
Ingredients: 4 stick Chikuwa (10 cm long); 1/4 hard roe Mentaiko salt-cured spicy cod or pollack roe; 1 tbsp Mayonnaise; 2 tbsp ＊Flour; 3 tbsp ＊Water; 1/2 tsp ＊Aonori; 1 Frying oil

cookpad.japan @cookpad_jp

I thought this up to use up some mentaiko.

Make sure to cover the hole in the chikuwa in steps 4 and 5 with flour, as this guards the mentaiko from leaking out. For 2 servings. Recipe by Orange Day

I thought this up to use up some mentaiko.

Make sure to cover the hole in the chikuwa in steps 4 and 5 with flour, as this guards the mentaiko from leaking out. For 2 servings. Recipe by Orange Day

cookpad.japan @cookpad_jp

I thought this up to use up some mentaiko.

Make sure to cover the hole in the chikuwa in steps 4 and 5 with flour, as this guards the mentaiko from leaking out. For 2 servings. Recipe by Orange Day

I thought this up to use up some mentaiko.

Make sure to cover the hole in the chikuwa in steps 4 and 5 with flour, as this guards the mentaiko from leaking out. For 2 servings. Recipe by Orange Day

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Ingredients

2 servings

4 stickChikuwa (10 cm long)
1/4hard roe Mentaiko salt-cured spicy cod or pollack roe
1 tbspMayonnaise
2 tbsp＊Flour
3 tbsp＊Water
1/2 tsp＊Aonori
1Frying oil

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Steps

1

Remove the thin skin from the mentaiko, and mix with mayonnaise.
2

Place the mixture from step 1 into a plastic bag, fold the corners a bit, and make a squeezing bag.
3

Squeeze the mixture into the holes in the chikuwa.
4

Coat in flour as needed (not listed). Don't forget to coat the ends where you can see the mentaiko.
5

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)
6

Cut in half and serve onto plates, and enjoy!