This is a crispy fried dish using enoki mushrooms and chikuwa (fish cakes) that often get leftover in the fridge. It's easy to make with little oil and perfect as a snack or for bento boxes. Follow Chef Koutarou's method for coating to achieve a perfectly crispy texture without fail.
Ingredients
Main Ingredients (2 servings)
- Enoki Mushrooms: 1/2 pack
- Chikuwa: 1 piece
- All-Purpose Flour: 4 tbsp
Seasonings
- Water: approx. 5 tbsp
- Aonori (Dried Green Seaweed): to taste
- Vegetable Oil: for frying
- Mayonnaise: a little
- Shichimi Togarashi (Seven-Spice Blend): a little
- Salt: a pinch
Steps
- Trim the root ends of the enoki mushrooms and cut them in half.
- Place the cut enoki mushrooms in a bowl and gently separate them to break up any clumps. This is the key! Thoroughly separating the enoki mushrooms will make them crispier.
- Cut the chikuwa lengthwise and slice thinly on a diagonal as much as possible. This is the key! Slicing diagonally will make them easier to mix with the enoki.
- Add the sliced chikuwa to the bowl with the separated enoki mushrooms.
- Add approx. 5 tbsp of water to the bowl and lightly coat the enoki mushrooms and chikuwa.
- Add 4 tbsp of all-purpose flour and aonori to taste, and mix evenly. This is the key! Adding water first and then the flour ensures an even coating and a crispy texture.
- Heat vegetable oil in a frying pan, enough to cover the bottom.
- Grab the mixture with your hands and place it in the hot frying pan, spreading it out.
- Fry, poking with chopsticks to create space, until the enoki mushrooms are crispy.
- Flip and fry on the other side until equally crispy.
- Remove the fried pieces to a wire rack or similar to drain the oil thoroughly.
- Arrange on a plate and sprinkle with a little salt.
- Optionally, serve with a little mayonnaise and shichimi togarashi.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。