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There are numerous resources of details on cooking. Some information is tailored in the direction of knowledgeable chefs and also except the typical person. It can be confusing to wade through all of the available information. Thankfully, this Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed recipe is easy to make and will offer you some wonderful pointers. They will certainly benefit anybody, also a newbie.

Use Chikuwa.
You need to prepare Eggs (medium size).
Prepare Nagaimo.
You need to prepare Tempura crumbs.
Provide handfuls Shredded nori seaweed.
You need or more tablespoons Sesame oil.
Use ●Water.
You need to prepare ●Katakuriko.
You need to prepare ●Dashi powder (bonito).
Prepare Red chilli powder and toasted sesame seeds (white).

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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..

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