Chikuwa Tempura
Ingredients:
- 8 chikuwa (tubular fish cakes)
- 1 cup tempura flour
- 1 cup ice-cold water
- Vegetable oil for frying
- Dipping sauce:
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon dashi (or water)
- 1 teaspoon sugar
- Grated daikon radish for serving (optional)
Cooking Steps:
Step 1: Heat vegetable oil in a deep fryer or a deep pan to 350°F (180°C).
Step 2: Cut each chikuwa in half diagonally, creating two pieces from each tube.
Step 3: In a bowl, combine tempura flour and ice-cold water. Mix lightly; the batter should be slightly lumpy.
Step 4: Dip each chikuwa piece into the tempura batter, ensuring it's well coated.
Step 5: Carefully place the battered chikuwa into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding.
Step 6: Once fried, transfer the Chikuwa Tempura to a plate lined with paper towels to absorb excess oil.
Step 7: For the dipping sauce, combine soy sauce, mirin, dashi (or water), and sugar in a small bowl. Stir until the sugar is dissolved.
Step 8: Optional: Serve the Chikuwa Tempura with grated daikon radish for added freshness.
Step 9: Dip the crispy Chikuwa Tempura into the sauce and enjoy this Japanese delight.
Indulge in the delightful crunch of Chikuwa Tempura, a tasty twist on traditional tempura with the unique flavor of chikuwa fish cakes.
How to cook Chikuwa Tempura:
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