Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, jeon with chikuwa fishcake, nagaimo, and nori seaweed. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Isobeage is a deep-fried dish that contains some kind of seaweed. Here we added Aonori But there are lots of kinds of seaweed and lots of possibilities, like wrapping a sheet of roasted seaweed, Nori. Nagaimo (Slimy Yam) & Raw Egg Japanese Noodles
Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have jeon with chikuwa fishcake, nagaimo, and nori seaweed using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
- Prepare 2 Chikuwa
- Make ready 2 Eggs (medium size)
- Take 100 grams Nagaimo
- Get 4 tbsp Tempura crumbs
- Get 2 small handfuls Shredded nori seaweed
- Take 2 or more tablespoons Sesame oil
- Make ready 1 tbsp ●Water
- Get 2 tsp ●Katakuriko
- Take 1 tsp ●Dashi powder (bonito)
- Prepare 1 Red chilli powder and toasted sesame seeds (white)
Other Names : 난약 , 난초에 피어난 약속 We usually also use ao-nori (seaweed flakes) but we forgot to buy it. Mayonnaise is banned in this topped with bonito, and nori (no mayo or okonomiyaki sauce for me). I think I'll have it again today as My recipe is similar to your friends except I use regular flour and add grated nagaimo/yamaimo. Chikuwa is a tube-shaped Japanese fishcake made from surimi fish paste and egg white seasoned with salt and sugar.
Steps to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
- 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.
The mixture is wrapped around The unique thing about chikuwa is that it's tube-shaped with a small hole in the middle because fish paste mixture is wrapped around a bamboo or. Chikuwa (fishcake )is a type of processed seafood that typically eaten in Japan. Commonly, made from fish and egg white. Chikuwa is a Japanese fishcake made that is wrapped around bamboo and steamed or broiled. It is a famous ingredient in many traditional Japanese recipes.
So that’s going to wrap this up with this exceptional food jeon with chikuwa fishcake, nagaimo, and nori seaweed recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
