I wanted to make isobe age without sputtering grease on hot days.If you have a pan with a lid, then you can easily make these with no sputtering grease. Recipe by Satykohan

I added my children's favorite cheese to their favorite chikuwa, and turned it into Isobe Age.You can eat this as-is since you add salt to the batter.The cheese will melt and leak out if you over-fry this, so do it quickly. About a minute a minute and a half should be sufficient.These fry up roundly, so it is easy for kids to eat. Recipe by Erueru286

This is my basic tempura.Dip the chikuwa into the batter, placing the pickled red ginger into the indent of the chikuwa. Fry with the concave up.The chikuwa is coated in flour to crisp. Recipe by Okojo1027

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

When I had a little leftover egg from making rolled omelettes and felt it a waste to throw it out, I quickly thought this up. My husband loves chikuwa isobe-age, so keeping that in mind, I thought that "I can use the egg in this bowl!!", and was in a hurry, so I made it up quickly in a frying pan. As for the picture of the bowl in Step 2, it looks like there is a lot of egg leftover, but there is really almost none left. Just in case!You can make this just using flour, but it tastes good if you make it with flour and a bit of potato starch flour. We are making a small amount, so you can make this with or without egg, but the breading turns out crispier when used. If there is not enough water in the breading, then please fine-tune it. Please heat up the frying pan well before adding in the cooking oil. The breading will stick to the pan if you don't. For 2~3 people. Recipe by usatarou

It's a simple yet proper side dish, so I make it often.It's delicious packed in bento, too. Recipe by Peko

I had chikuwa that was about to expire, so I planned to use it as the main dish in my bento. It was delicious and simple when I made it!Please make sure to completely coat with lots of potato starch flour until they turn snow white, It doesn't taste good if you use too little.Also, macerating the chikuwa gives a nice flavor! It will become salty if you macerate it for too long. For 6 pieces. Recipe by Rugyaraga-

My mom used to make this for me when I was a kid. I used to ask for these in my bento every day. Now that I'm an adult, I enjoy them now with alcohol. My friend's twins, who are usually in good terms, fight over these and would even eat them if they fell on the floor. That's how good they are.I like spicy mayonnaise, so I usually have it with these fish sticks, but you can use normal mayonnaise, spicy cod roe, or wasabi. The bread crumbs are optional. Use egg instead of bread crumbs to make piccata. Recipe by food town

I wanted to make something unusual using my favorite chikuwa.You can also toast these in an oven. Just lay over aluminum foil. For 1 chikuwa stick worth. Recipe by Plus Nine

When I went to an izakaya (Japanese gastropub), I ate Isobe age with a quail egg inside. It was very tasty, so I tried copying it.Mix the flour and aonori as the coating, and deep-fry. I recommend serving with mentsuyu sauce and grated daikon radish. Recipe by kojyu

I wanted to cook one more side dish, so I used chikuwa fishcake sticks which I had on hand in the refrigerator.Baking the chikuwa fishcake sticks too long will make the chikuwa expand and mayonnaise will overflow.It's ok to bake it until the tops are lightly browned. Recipe by Koumasamam

I wanted to practice making more fried foods, so I made this. Fried chikuwa is an all-purpose food that goes well with salad and many other things!I always mix the flour and egg together and then coat the chikuwa, but but if you want to make larger quantities, then you can coat them first in the egg and then in the flour and fry. For 2 servings. Recipe by KiwieKiwie