Chikuwa Fish Cake Tempura (Chikuwa Isobe-age)

Method10 steps · about 15 min

1. 1

   Step 1: Use the two thick ready-cooked chikuwa, thawed in the refrigerator if frozen. Cut each across into three equal lengths, then cut each short cylinder in half lengthways to make twelve half-cylinder pieces.

   Uses 2 thick ready-cooked chikuwa fish cakes, 190 g total; thaw in the refrigerator first if frozen

2. 2

   Step 2: Gently mix the two tablespoons wheat flour, tablespoon cornstarch (1 tbsp), tablespoon mayonnaise (1 tbsp) and 50 ml water in a medium bowl. Leave a few small flour lumps rather than beating the batter smooth.

   Uses 2 tbsp wheat flour · 1 tbsp cornstarch · 1 tbsp mayonnaise (I used Kewpie mayo) · 50 ml water for tempura batter (3⅓ tbsp)

3. 3

   Step 3: Fold all the tablespoon aonori (1 tbsp) seaweed into the batter until distributed.

   Uses All mixed batter · 1 tbsp aonori

4. 4

   Step 4: Heat enough oil for a 3 cm depth in a deep frying pan or saucepan to 180°C / 356°F. Set out a clean kitchen-paper-lined tray.

   Uses Oil to deep fry (about 3 cm deep)

5. 5

   Step 5: Put all twelve chikuwa pieces into the shared aonori batter and turn to coat thoroughly, including their curved inner sections so they do not bend outward during frying.

   Uses All twelve chikuwa pieces · The shared prepared batter

6. 6

   Step 6: Lift one battered piece at a time into the hot oil. Fry in uncrowded batches, about four pieces per batch in a small pan. Keep the remaining coated pieces beside the pan.

   Uses The coated pieces awaiting frying · The same heated frying oil

7. 7

   Step 7: Fry the current batch for about thirty seconds on the first side, then turn every piece over.

   Fry first side of chikuwa batch · 1 minUses The current frying batch

8. 8

   Step 8: Fry the second side for about thirty seconds until the batter is crisp and golden and the ready-cooked fish cake is hot. Lift onto the clean lined tray to drain.

   Fry second side of chikuwa batch · 1 minUses The same frying batch

9. 9

   Step 9: Repeat steps 7–8 with the remaining coated pieces, returning the oil to 180°C between batches. Drain all twelve cooked pieces together and leave unused batter behind.

   Uses Drained pieces and same frying oil · The remaining coated pieces

10. 10

    Step 10: Pile the twelve hot chikuwa pieces on a serving plate with the optional lemon wedges. Divide as four side portions of three pieces, or two main portions of six pieces.

    Uses All twelve cooked pieces · Lemon wedges for optional serving, as desired