AI-generated image
Chikuwa isobe-age
Chikuwa no isobe-age (ちくわの磯辺揚げ): fish cake fried in an aonori seaweed batter
Isobe-age, "fried in the style of the rocky shore", means anything coated in a batter speckled with green aonori seaweed, and chikuwa isobe-age is the one every Japanese parent tucks into a bento: tubes of chikuwa fish cake fried until puffed and crisp. It is just as good cold and takes ten minutes. The common mistake is a thick batter, which turns bready; it should be like single cream. Chef's tip: dust the chikuwa with a little flour before dipping, so the batter clings and does not slide off in the oil.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 chikuwa fish cakeshalved lengthwise
- 1 ¾ oz plain flour
- ¼ cup cold water
- 1 pinch salt
- ¾ cup vegetable oilfor shallow frying
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Pat 6 chikuwa fish cakes dry and dust lightly with 1 tsp of 1 ¾ oz plain flour.
Step 2: Whisk the rest of the flour with ¼ cup cold water, 2 tsp aonori (green seaweed flakes) and 1 pinch salt into a smooth, thin batter.
Step 3: Heat ¾ cup vegetable oil in a frying pan to 350°F, or until a drop of batter sizzles straight away.
Step 4: Dip the chikuwa in the batter and fry for 2–3 minutes, turning, until crisp and lightly golden. Drain on a rack.
5 minStep 5: Eat hot, or cool fully and pack for bento.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 16 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chikuwa isobe-age take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Agedashi tofu
Agedashi tofu (揚げ出し豆腐) is a classic izakaya dish eaten all over Japan: cubes of soft tofu dusted in potato starch, fried until they form a thin, crisp shell, then bathed in a hot, savoury broth. The coating turns silky as it soaks up the sauce while the tofu inside stays creamy. Usually topped with bonito flakes; here it's grated daikon, ginger and spring onion with a kombu-shiitake broth instead. Chef's tip: coat the tofu in starch right before it goes into the oil, not ahead of time; if it sits, the starch turns damp and the coating fries up gummy instead of crisp.