Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, jeon with chikuwa fishcake, nagaimo, and nori seaweed. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is something which I’ve loved my entire life.
Great recipe for Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed. I like the texture of chikuwa fishcakes, so I was wondering if I could use it in making some dishes. Even after cooking the chikuwa, the texture remained, so it is quite satisfying. I got a good idea from sea bream jeon,.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook jeon with chikuwa fishcake, nagaimo, and nori seaweed using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
- Prepare 2 Chikuwa
- Prepare 2 Eggs (medium size)
- Make ready 100 grams Nagaimo
- Prepare 4 tbsp Tempura crumbs
- Take 2 small handfuls Shredded nori seaweed
- Prepare 2 or more tablespoons Sesame oil
- Make ready 1 tbsp ●Water
- Take 2 tsp ●Katakuriko
- Prepare 1 tsp ●Dashi powder (bonito)
- Take 1 Red chilli powder and toasted sesame seeds (white)
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. Made from a mix of fish, surimi and egg white, chikuwa is often used as an ingredient in oden Japanese hotpot. Seafood a la King Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, seafood a la king.
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.
Seafood a la King Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, seafood a la king. For mine, I will make it a little bit unique. This is gonna smell and look delicious. Seafood a la King is one of the most well liked of recent trending meals on earth.
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