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.
Otherwise, let the chicken sit overnight.
Mix the ☆ to prepare the batter.
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.
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.
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.
Slice the chicken diagonally into strips so that they cook through easily as the meat will be shallow-fried and not deep-fried. You should let the flavors meld for a while once you season the chicken, so it's best to do it the night before. I always combine the dry ingredients the previous night so that I can quickly prepare the batter the next day.