Chikuwa and Sausage Isobe-age (Seaweed-Flavored Fritters)
ID: 172c31c5...
This simple dish features juicy sausages stuffed inside chikuwa, coated in a fragrant nori-seaweed batter and pan-fried with minimal oil. By keeping the batter chilled, the exterior becomes crispy while the inside remains juicy—perfect for bento boxes or as a snack.
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🍳 Cooking Flow
Chill the base mixture (seasonings, potato starch, dried seaweed, water) and the cake flour in the refrigerator. → Cut the chikuwa into 4 pieces and the sausages in half, then stuff the sausages into the chikuwa holes. → Add the cake flour to the chilled base, mix lightly, and coat the chikuwa. → Heat oil in a pan and pan-fry, rolling the pieces around until they are crispy and fragrant.
Cooking Steps
Brief Cooking Order
Chill the base mixture (seasonings, potato starch, dried seaweed, water) and the cake flour in the refrigerator. → Cut the chikuwa into 4 pieces and the sausages in half, then stuff the sausages into the chikuwa holes. → Add the cake flour to the chilled base, mix lightly, and coat the chikuwa. → Heat oil in a pan and pan-fry, rolling the pieces around until they are crispy and fragrant.
Introduction
This simple dish features juicy sausages stuffed inside chikuwa, coated in a fragrant nori-seaweed batter and pan-fried with minimal oil. By keeping the batter chilled, the exterior becomes crispy while the inside remains juicy—perfect for bento boxes or as a snack.
Step 1
Place 1/2 tablespoon of mayonnaise in a bowl, and gradually add 1/2 tablespoon of cooking sake while whisking well to ensure there are no lumps.
Step 2
Add 1 tablespoon of potato starch, 1 teaspoon of aonori, and 3 tablespoons of water, and mix. Cover with plastic wrap and store in the refrigerator along with 3 tablespoons of cake flour (kept in a separate covered container) until ready to use.
Step 3
Cut the 4 chikuwa pieces into 4 equal portions each (bite-sized). Cut the 8 sausages in half.
Step 4
Insert the sausages into the holes of the cut chikuwa with a slight twisting motion. Push them in with your fingers at the end to ensure they are snugly fitted.
Step 5
Remove the chilled batter base and cake flour from the refrigerator. Add the 3 tablespoons of cake flour to the bowl of batter and mix roughly, leaving some lumps. Add the stuffed chikuwa and coat thoroughly with the batter.
Ingredients List
Important Notes
Keeping the batter base (water, seasonings, potato starch) and the cake flour well-chilled in the refrigerator creates a temperature difference when hitting the oil, resulting in an extra crispy crust. 💡
When stuffing the sausages into the chikuwa, insert them from the rounded (uncut) end of the sausage with a twisting motion to prevent the chikuwa from tearing. ⚠️
Be careful not to overmix after adding the cake flour. Leaving some lumps helps achieve a crispy texture rather than a sticky one. 🍳
Once in the pan, roll the pieces immediately to prevent the batter from pooling at the bottom, ensuring a clean, round shape. 🔥
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