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


  1. Cut the chikuwa’s in half.
  2. Mix the potato starch, aonori, salt and water to a smooth batter.
  3. Coat the half chikuwa’s with the batter.
  4. Fry the chikuwa’s for 5 minutes in the deep fryer at 180 ℃ or in a layer of sunflower oil in the pan.


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