Enjoy the delightful crunchy texture of gobo (burdock root) combined with the savory flavor of chikuwa (fish cake). This recipe is perfect as a snack or a lunchbox side dish. Make these crispy and delicious sticks in just 10 minutes!
Ingredients
Main Ingredients (5 sticks)
- Chikuwa 5 sticks
- Gobo (Burdock Root) to taste
- Potato Starch to taste
- Frying Oil for deep frying
Seasonings
- [A] Soy Sauce 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Cooking Sake (Rice Wine) 2 tsp
- [A] Chicken Consommé Granules 1/2 tsp
- [A] Grated Ginger 1/2 tsp
- [A] Grated Garlic 1/2 tsp
Steps
- Scrape the skin off the gobo using a spoon, then wash and pat it dry.
- Trim the ends of the gobo, then cut it into 4 pieces to match the length of the chikuwa.
- Place the cut gobo in a microwave-safe bowl, cover with plastic wrap, and microwave on 600W for 1 minute.
- Stuff the heated gobo into the 5 chikuwa sticks.
- In a bowl, mix together Soy Sauce 2 tsp, Mirin (Sweet Rice Wine) 2 tsp, Cooking Sake (Rice Wine) 2 tsp, Chicken Consommé Granules 1/2 tsp, Grated Ginger 1/2 tsp, and Grated Garlic 1/2 tsp.
- Dip the gobo-stuffed chikuwa from step 4 into the marinade from step 5, ensuring it's coated evenly, and let it marinate for about 5 minutes.
- Coat the marinated chikuwa with Potato Starch to taste.
- Heat Frying Oil to about 170°C (340°F). Roll the potato starch-coated chikuwa in the hot oil and fry for 1.5 to 2 minutes until crispy. (Key Tip!) Fry until the surface is golden and crisp.
- Transfer to a plate and serve. Enjoy!
🚨 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。