Atsuba Aosa Fried Chikuwa

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Crispy Even When Cold! This recipe for seaweed-coated chikuwa (fish cakes) is baked rather than deep-fried.

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Ingredients：

• Chikuwa (fish cakes) 300g
• All-purpose flour 30g
• Potato starch 15g
• Dried atsuba aosa seaweed 2g (finely chopped or powdered is best)
• Water 50ml

 

HOW TO：

1. Mix the flour, potato starch, and dried atsuba aosa in a bowl.
2. Add the chikuwa and coat them with the mixture.
3. Heat a tablespoon of oil in a frying pan over medium heat.
4. Cook the chikuwa until the coating becomes crispy, turning them over and rolling them around in the pan as needed.
5. Enjoy!