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Before you jump to Chikuwa ‘Isobe-age’ Tempura recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is today a lot more popular than before and rightfully so. The overall economy is impacted by the number of individuals who are suffering from conditions such as hypertension, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can change their eating habits for the better by carrying out some simple changes.
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Obviously, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chikuwa ‘isobe-age’ tempura recipe. You can have chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Chikuwa ‘Isobe-age’ Tempura:
- You need 150 g Chikuwa *OR Fish Balls
- Prepare Note: Chikuwa is a tube-shape Japanese fishcake. Made from Surimi (fish paste). Other ‘Surimi’ product such as Fish Balls are suitable for this dish. Today I used both
- Provide 3 tablespoons Plain Flour
- Prepare 3 tablespoons Water
- You need 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
- Get Oil for frying
Steps to make Chikuwa ‘Isobe-age’ Tempura:
- Cut Chikuwa into the size that is easy to eat. *Note: If you use frozen Chikuwa, thaw them first. I recommend to cut them in half lengthways because there might be excess water inside the hole and that could causes oil spattering.
- Make Tempura Batter by mixing Plain Flour, Water and Aonori.
- Heat about 2-3cm deep Oil to 180°C. Coat the Chikuwa (OR Fish Balls) with the batter and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
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