Hokkai Recipe: Chikuwa Isobeage
Ingredients (for 2 persons)
- Chikuwa (fish cake)
- 3 tbsp potato starch
- 1 tsp aonori (Japanese seaweed flakes)
- 3 tbsp water
- Pinch of salt
- Sunflower oil
Preparation
- Cut the chikuwa’s in half.
- Mix the potato starch, aonori, salt and water to a smooth batter.
- Coat the half chikuwa’s with the batter.
- Fry the chikuwa’s for 5 minutes in the deep fryer at 180 ℃ or in a layer of sunflower oil in the pan.
Meshiagare!
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