Recipe: Appetizing Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed

Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed. • Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried Isobeage is a deep-fried dish that contains some kind of seaweed. Here we added Aonori, dried green seaweed flakes, to the batter to give a. These Fried Nori Rolls use ground chicken and rolls are deep fried and sliced.

Chikuwa Isobeage is deep-fried Chikuwa fishcake with seaweed. Hiyashi yamakake udon or chilled udon noodles with raw grated Japanese mountain yam (also known as nagaimo or yamaimo) is a traditional Japanese noodle dish that is often enjoyed during warmer weather or hotter summer months. Author : JEON Geuk-jin , Status : Ongoing. You can Cook Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed

1. It's of Chikuwa.
2. It's of Eggs (medium size).
3. It's of Nagaimo.
4. Lets Go Prepare of Tempura crumbs.
5. Lets Go Prepare of handfuls Shredded nori seaweed.
6. Lets Go Prepare of or more tablespoons Sesame oil.
7. What You needis of ●Water.
8. It's of ●Katakuriko.
9. Lets Go Prepare of ●Dashi powder (bonito).
10. What You needis of Red chilli powder and toasted sesame seeds (white).

The glutinous, gelationous quality of the nagaimo gives the okonomiyaki batter a certain bounce. I can get raw nagaimo in my tiny local Japanese grocery, so any decent Japanese grocery store should have it. There is a dried yamaimo powder which can be used instead. Chikuwa is a tube-shaped Japanese fishcake made from surimi fish paste and egg white seasoned with salt and sugar.

Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed instructions

1. First, cut the chikuwa in half lengthwise as shown in the photo. Cut into several pieces lengthwise, then dice into 5-mm cubes..
2. Peel the nagaimo and dice into similar sizes..
3. 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..
4. Shred the nori seaweed by crushing it between your fingers and add to the batter from Step 3..
5. 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..
6. 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..
7. 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..

Drain them on a rack or a sheet of clean paper towel. *make Okonomiyaki or Tenkasu using the leftover batter ((Nori Rice). Garnish with spring onions and nori. Nagaimo Yam & Nori Seaweed Cocktail with Fresh Wasabi. Usually fish flakes are also added, but we used the liquid the dried shiitake mushrooms had soaked in instead. Konbu and shiitake provide umami which the Japanese believe is one of the primary tastes along with sweet, sour, salty, and bitter.