Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed. Steps First, cut the chikuwa in half lengthwise as shown in the photo. Peel the nagaimo and dice into similar sizes. Beat the eggs, then add the chikuwa, nagaimo, tempura crumbs, and sesame seeds.
Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). This deep-fried dish is often a side dish item in commercial Bento, but also a great home-made appetizer that goes well with drinks. Simple Way to Prepare Any-night-of-the-week Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed How to Make Appetizing Aubergine stew How to Prepare Yummy Aubergine Parmesan Red kamaboko (fish cake) is one of the most basic of Japanese fish cakes and is used as a topping for soups such as ramen, udon, and soba. You can have Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed using 10 ingredients and 0 steps. Here is how you cook that.
Ingredients of Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed
- Prepare 2 of Chikuwa.
- Prepare 2 of Eggs (medium size).
- Prepare 100 grams of Nagaimo.
- It’s 4 tbsp of Tempura crumbs.
- Prepare 2 small of handfuls Shredded nori seaweed.
- It’s 2 of or more tablespoons Sesame oil.
- You need 1 tbsp of ●Water.
- Prepare 2 tsp of ●Katakuriko.
- You need 1 tsp of ●Dashi powder (bonito).
- You need 1 of Red chilli powder and toasted sesame seeds (white).
Although it is referred to as red, in reality, it is a shade of pink. It is also known as “aka kamaboko” in Japanese. Aonori (dried green seaweed): It is dried green (Ao) seaweed (Nori) flakes/powder. This umami-rich seaweed has a bright intense green color and has a unique fragrant.
Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed step by step
Hijiki no irini, chikuwa-iri / saute-simmered hijiki seaweed with chikuwa fishcakes.. Nasu no agebitashi / deep-fried eggplant in light broth. Cut onion in half crosswise, and thinly slice. Mash nagaimo, and mix in mentaiko while nagaimo is still hot. The most typical and traditional types are: nori-chazuke (with dried, toasted nori seaweed), tai-chazuke (with flaked white fish), sake-chazuke (with bits of salted salmon), maguro or sashimi-chazuke (with raw, lean tuna), tarako-chazuke (with grilled, salted cod roe), and tsukemono-chazuke (with pickles).