Easy to make without frying! Chikuwa Isobe Sticks with a satisfying crispy texture. Simply cut chikuwa into strips, coat with batter, and pan-fry. A quick and delicious dish that's perfect as a snack with drinks. Elevate the flavor further with mayonnaise and shichimi togarashi.
Ingredients
Main Ingredients (Serves 4 (using 4 chikuwa))
- Chikuwa 4 pieces
- All-purpose Flour 4 tbsp
- Potato Starch 2 tbsp
- Aonori (Dried Green Seaweed) 1 tsp
Seasonings
- Water 5 tbsp
- Vegetable Oil (for frying)
- Mayonnaise (to taste)
- Shichimi Togarashi (Japanese seven-spice blend) (to taste)
Steps
- Cut 4 chikuwa lengthwise in half, then cut each half in half again to create thin strips. [This is the secret!] Cutting them into thin strips increases the surface area for the batter to adhere, ensuring a lasting crispiness.
- In a bowl, combine 4 tbsp all-purpose flour and 2 tbsp potato starch.
- Gradually add 5 tbsp water and mix gently until no powdery lumps remain.
- Add 1 tsp aonori and mix well.
- Lightly coat the cut chikuwa pieces with the batter.
- Heat vegetable oil in a frying pan over medium heat. Place half of the battered chikuwa pieces in the pan and cook.
- Once the chikuwa are crispy, remove them from the pan.
- Coat the remaining chikuwa pieces with the batter and cook them in the same way, then remove from the pan.
- Arrange the cooked chikuwa sticks on a serving plate.
- Optionally, serve with mayonnaise and shichimi togarashi on the side.
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