Chikuwa Fish Cake Tempura (Chikuwa Isobe-age)

By RecipeTin Japan · 25 min

Ingredients

Instructions

1. Cut each chikuwa crosswise into 3 equal cylinders, then halve each cylinder lengthwise.
2. In a medium bowl, gently mix the wheat flour, cornflour, mayonnaise and water (small lumps are fine).
3. Stir the aonori into the batter.
4. Heat oil in a deep pan or saucepan to 180°C/356°F, about 3 cm deep.
5. Coat all the chikuwa pieces thoroughly in the batter.
6. Add the battered pieces to the oil one at a time, without overcrowding the pan.
7. Deep-fry for about 30 seconds, turn them over, and fry for another 30 seconds.
8. Drain the pieces on a tray lined with kitchen paper. Repeat with the rest.
9. Pile on a serving plate with lemon wedges on the side.

Summarized from RecipeTin Japan's video. Watch it for the details.

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