Isobe-yaki Fried Chicken with Aonori

Isobe-yaki Fried Chicken with Aonori

Easy to make in a frying pan. Very tender even after cooled down.
Pre-seasoned before cooking so you don't need dipping sauce.

Ingredients: 2 to 3 servings

Chicken (thigh or breast meat)
1 piece
● Mayonnaise
1 tablespoon
● Sake
1/2 tablespoon
● Salt
A pinch
● Black pepper
To taste
☆ Plain white flour
6 tablespoons
☆ Salt
A pinch
☆ Water
About 80 ml
2/3 teaspoon
Chikuwa, kamaboko, imitation crab sticks (optional)
About 2


1. Slice the chicken into bite-sized strips and tip into a bowl. Add the ● seasonings and rub well. Leave to rest for more than 30 minutes.
2. Otherwise, let the chicken sit overnight. Mix the ☆ to prepare the batter.
3. Coat the chicken with the batter. Heat plenty of oil in a frying pan to shallow-fry the chicken. If you use a non-stick frying pan, you don't need so much.
4. Coat the chikuwa with the remaining batter, shallow-fry and you will have Isobe-yaki chikuwa. The inside of the chikuwa is difficult to heat through, so press down with chopsticks as you cook.
5. They stay tender even when they're cooled and since they're seasoned well, you can pack them in your bento without sauce.

Story Behind this Recipe

I was inspired by my mother's fried chicken with mashed potato dish and simplified the recipe by using one frying pan.