August 29, 2024

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!