Red chilli powder and toasted sesame seeds (white)
First, cut the chikuwa in half lengthwise as shown in the photo. Cut into several pieces lengthwise, then dice into 5-mm cubes.
Peel the nagaimo and dice into similar sizes.
Beat the eggs, then add the chikuwa, nagaimo, tempura crumbs, and sesame seeds. If you like it spicy, add a little red chilli powder. Combine ● and add to the egg mixture.
Shred the nori seaweed by crushing it between your fingers and add to the batter from Step 3.
Heat a frying pan and pour in the sesame oil. Stir the batter from Step 4 again since the katakuriko will sink to the bottom. Spoon the mixture onto the frying pan.
Check the bottom of the cakes. If they are golden-brown flip over. When both sides are golden-brown, they are done. All these ingredients can be eaten raw, so it's not necessary to cook these for too long.
The piccata itself is very well seasoned, so dipping sauce is not necessary. If you prefer a sauce, mix together vinegar, soy sauce, and sugar. Add some red chilli powder, if you prefer a spicy sauce.
Story Behind this Recipe
I like the texture of chikuwa fishcakes, so I was wondering if I could use it in making some dishes. Even after cooking the chikuwa, the texture remained, so it is quite satisfying. I got a good idea from sea bream jeon, which I tried in Korea. So far, this is one of the best dishes I created using chikuwa fishcake.
-These don't take long to fry, so you could use a hot plate. -Since these are tasty after they cool, try them in your lunch box. -After quickly frying both sides, the texture of the nagaimo becomes very crispy. If you slowly fry it, it will become dense and floury. Feel free to fry to desired texture.