This is a recipe for Chikuwa tempura with dried sea lettuce, which is a specialty of Matsukawa-ura, Fukushima. Matsukawa-ura’s sea lettuce can be enjoyed deep-fried dishes such as tempura and zeppoline to enhance its flavor and aroma.
By adding not only cake flour but also potato starch to the batter, it will be crispy. Trymaking it!
Ingredients: 2 servings
- 3 Chikuwa (fish paste cake)
- 2 tbsp cake flour
- 1 tbsp potato starch
- 1/2 tbsp dried sea lettuce (Aonori)
- 3 tbsp cold water
- vegetable oil
INSTRUCTIONS
STEP
Cut Chikuwa
- Cut the chikuwa in half lengthwise and then in half.
STEP
Make Batter
- Add cake flour, potato starch, dried sea lettuce (aosa), and cold water to a bowl and mix to make batter.
- Coat the chikuwa with the batter.
STEP
Deep-fry
- Put vegetable oil in a pot to a depth of 2 cm and heat to 170℃ (340℉) over medium heat.
- Fry the battered chikuwa for 1-2 minutes, turning occasionally until slightly browned.
- Place on a cooking tray to drain the oil
