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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, jeon with chikuwa fishcake, nagaimo, and nori seaweed. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is something that I have loved my entire life. They are fine and they look wonderful.

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.

To get started with this recipe, we must 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 cook that.

The ingredients needed to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
  1. Make ready 2 Chikuwa
  2. Take 2 Eggs (medium size)
  3. Make ready 100 grams Nagaimo
  4. Get 4 tbsp Tempura crumbs
  5. Prepare 2 small handfuls Shredded nori seaweed
  6. Get 2 or more tablespoons Sesame oil
  7. Get 1 tbsp ●Water
  8. Prepare 2 tsp ●Katakuriko
  9. Prepare 1 tsp ●Dashi powder (bonito)
  10. Get 1 Red chilli powder and toasted sesame seeds (white)

Store it in airtight packaging, and, if you won't get to it within a few weeks, double-bag it. Konbumaki kamaboko are fish cakes that have a very thin layer of kelp inside. To make the fancy design, the fish cake paste is rolled with the kelp to create a swirl when the fish cake is sliced. This type of konbumaki fish cake is slightly more expensive than red or white fish cake and is often served on special occasions such as Japanese New Year as part of the osechi ryori feast.

Instructions to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
  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.

Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). Nori and two kinds of sesame seeds do a number on plain old butter. Add a little savoury twist to your tempura with this chikuwa tempura infused with aonori seaweed. The light crispiness of tempura batter has helped it to become a popular way of serving fried foods outside of Japan as well as inside, and this recipe adds aonori seaweed into the tempura batter for a more savoury flavour that works particularly well with chikuwa seafood sticks. Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes).

So that is going to wrap it up for this exceptional food jeon with chikuwa fishcake, nagaimo, and nori seaweed recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!