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Provide Chikuwa.
Provide Tempura flour.
Provide Aonori.
Prepare Water.
Use Oil.

Short Tips:

- Ensure that you never ever surrender when you are cooking, as it is mosting likely to take a great deal of method and also failures before you get it right. If you burn something, maintain attempting. You will only end up being a great cook if you preserve your determination.

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..
Stir..
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..

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