One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan

1. 1

   As for the chikuwa, I use chikuwa as shown in the photo.

2. 2

   This of course also tastes good with fried chikuwa as well.

3. 3

   Cut the chikuwa in half around the center diagonally.

4. 4

   If you are using longer chikuwa that of that in the photo, then it is easier to handle by cutting into thirds.

5. 5

   Making the breading.

6. 6

   As shown in the photo, if you have just a bit of egg leftover after making tamagoyaki, then you can use it to make this.

7. 7

   If you have it, add the ingredients into this bowl.

8. 8

   Add cake flour and katakuriko to the bowl, then pour in the water and stir with cooking chopsticks.

9. 9

   Sprinkle in the aonori and stir.

10. 10

    Add the chikuwa to the breading from Step 2, and mix using cooking chopsticks.

11. 11

    Add a large amount of vegetable oil to a frying pan.

12. 12

    Over a strong heat and while turning occasionally with cooking chopsticks, move the frying pan around to circulate the cooking oil, and it'll be done in no time.

* Per serving · 4 servings · Values may vary.

No additional tips available.