An easy recipe to make crispy and delicious fried chikuwa with perilla leaves in just 10 minutes. The batter made with mayonnaise gives it an exceptional taste when freshly fried. Perfect for bento boxes or as a snack.
Ingredients
Main Ingredients (2 servings)
- Perilla leaves 10 sheets
- String cheese 1 stick
- All-purpose flour 3 tbsp
- Potato starch 1 tbsp
- Chikuwa (fish cake tubes) As needed
Seasonings
- [A] Mayonnaise 2 tsp
- [A] Water 3 tbsp
- [A] Aonori (Dried Green Seaweed) 1/2 tsp
- Frying oil As needed
Steps
- In a bowl, combine 2 tsp mayonnaise and a portion of 3 tbsp water, and mix well.
- Gradually add water while mixing, dissolving the mayonnaise until it becomes watery.
- Add 1 tbsp potato starch, 3 tbsp all-purpose flour, and 1/2 tsp aonori to the dissolved mayonnaise mixture and mix until smooth. (Tip! Chilling it in the refrigerator will make it even crispier.)
- Cut the chikuwa diagonally in half. Rinse 10 perilla leaves and trim off the stems.
- Cut 1 string cheese into halves, then into 3 strips lengthwise. Cut each strip in half again, resulting in 12 pieces in total. (Tip! Cutting them thinner than the chikuwa's hole makes them easier to stuff.)
- Roll the cut cheese with the perilla leaves and stuff them into the chikuwa holes.
- Coat the stuffed chikuwa evenly with the batter, and deep-fry in frying oil as needed.
- Once the batter is crispy, remove from the oil.
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