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Provide Chikuwa *OR Fish Balls.
Use Note: Chikuwa is a tube-shape Japanese fishcake. Made from Surimi (fish paste). Other ‘Surimi’ product such as Fish Balls are suitable for this dish. Today I used both.
Provide Plain Flour.
Prepare Water.
Prepare Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
Prepare Oil for frying.

Short Tips:

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Cut Chikuwa into the size that is easy to eat. *Note: If you use frozen Chikuwa, thaw them first. I recommend to cut them in half lengthways because there might be excess water inside the hole and that could causes oil spattering..
Make Tempura Batter by mixing Plain Flour, Water and Aonori..
Heat about 2-3cm deep Oil to 180°C. Coat the Chikuwa (OR Fish Balls) with the batter and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil..

Take these Chikuwa ‘Isobe-age’ Tempura recipe concepts as well as utilize them as well as perhaps even experiment while you are at it. The kitchen is a great place to attempt brand-new points with the right help.

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