Learn the secret to elevating your Chikuwa Isomaruage with this professional tip. By cleverly preparing the grilled chikuwa and batter, you'll achieve a crispy outside and juicy inside for an exquisite fried dish. Paired with a light and refreshing tempura dipping sauce, this becomes a main course that perfectly complements rice. Try this simple yet profoundly delicious dish in your own home!
Ingredients
Main Ingredients (2 servings)
- Grilled Chikuwa 2 pieces
- All-purpose flour 25g
- Water 50ml
- Aonori (Dried Green Seaweed) (to taste)
- All-purpose flour (for adhesion)
Seasonings
- [A] Shiro Dashi (White Soy Sauce Base) 1/2 tbsp
- [A] Hot water 2 tbsp
Steps
- In a small dish, combine Shiro Dashi (White Soy Sauce Base) 1/2 tbsp and hot water 2 tbsp for the dipping sauce.
- In a bowl, add all-purpose flour 25g and water 50ml (or 50g) for the batter.
- Add the aonori and mix gently with chopsticks to avoid developing gluten. (Key Tip!) Aonori absorbs water, so start with a small amount and add more as needed. Overmixing with a whisk or spatula will create gluten, resulting in a chewy batter. Mix with chopsticks for a crispy coating.
- Chill the prepared batter in the refrigerator. (Key Tip!) A cold batter is less likely to become sticky when coating the chikuwa.
- Cut each of the 2 pieces of grilled chikuwa into 6 bite-sized pieces for easy frying (cut in half lengthwise, then into 3 segments).
- Place the cut chikuwa into a resealable bag.
- Add approximately 2 tsp of all-purpose flour to the bag with the chikuwa, as an adhesive. (Key Tip!) Lightly coating with flour helps the batter adhere better.
- Shake the bag to evenly coat the chikuwa with flour.
- Gently tap the chikuwa to remove any excess flour.
- Add all the flour-coated chikuwa to the bowl with the chilled batter.
- Use a rubber spatula to ensure the batter thoroughly coats each piece of chikuwa.
- Pour enough oil into a small pot to cover the chikuwa (about 1cm to 1.5cm deep).
- Heat the oil over medium-low heat to 160°C (320°F). (Key Tip!) Using a thermometer for frying makes temperature control easier.
- Once the oil reaches 160°C, carefully add the batter-coated chikuwa (if using an 18cm pot, it's best to fry in two batches).
- Fry for approximately 1.5 to 2 minutes, or until the coating is crispy. (Key Tip!) With limited oil, occasionally flip the chikuwa to ensure both sides are evenly fried.
- Once crispy, remove the chikuwa from the oil. Fry the remaining chikuwa in the same manner.
- Arrange on a plate and serve immediately with the prepared tempura dipping sauce.
🚨 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。