My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters)
Simple and quick to make, this is our family recipe for isobe age, nori seaweed flavored fritters! It's pan fried rather than being deep fried, so it's a bit healthier than usual. It can be frozen, so you can use it in bentos!
Cut the chikuwa in half vertically, then cut in half horizontally. This time I used oden chikuwa that has brown knots☆.
Dissolve the tempura flour in water, and add in the aonori seaweed. It tastes better with lots of aonori seaweed.
Add the cut chikuwa into the tempura flour from step 3, and coat the chikuwa in the tempura flour.
Add oil to a pan, and add in the chikuwa coated in the tempura flour.
Once they have turned golden brown, take them out into a shallow dish, and it is done☆.
Enjoy it with Japanese Worcester sauce when you eat it☆. Of course it also tastes great as-is.
Story Behind this Recipe
Whenever I make tempura, there is always leftover tempura flour. So, I add aonori seaweed to it, coat chikuwa with the mixture, and fry it up to use up the flour and make something delicious, killing two birds with one stone .
The chikuwa taste more delicious covered in lots of breading . The amount of oil listed is approximate. You can just add in 0.5 cm worth of oil to your pan. .