Chikuwa and Shiso Leaf Isobe-age (Seaweed Tempura)
ID: d688271a...
A dish where string cheese wrapped in shiso leaves is stuffed inside chikuwa (fish cake), coated in a crispy aonori (dried seaweed) batter, and pan-fried with a small amount of oil. The refreshing scent of shiso, the oceanic flavor of the seaweed, and the richness of melted cheese create a perfect match. Ideal for bento boxes or as a snack.
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🍳 Cooking Flow
Wash the shiso leaves, pat dry, and trim the stems. → Cut the string cheese and slice the chikuwa in half, making a vertical slit in each piece. → Wrap the cheese in shiso leaves and stuff them into the chikuwa slits. → Mix mayonnaise, potato starch, cake flour, water, and aonori to create the batter. → Coat the chikuwa in the batter and pan-fry, starting with the slit side down, turning occasionally.
Cooking Steps
Brief Cooking Order
Wash the shiso leaves, pat dry, and trim the stems. → Cut the string cheese and slice the chikuwa in half, making a vertical slit in each piece. → Wrap the cheese in shiso leaves and stuff them into the chikuwa slits. → Mix mayonnaise, potato starch, cake flour, water, and aonori to create the batter. → Coat the chikuwa in the batter and pan-fry, starting with the slit side down, turning occasionally.
Introduction
A dish where string cheese wrapped in shiso leaves is stuffed inside chikuwa (fish cake), coated in a crispy aonori (dried seaweed) batter, and pan-fried with a small amount of oil. The refreshing scent of shiso, the oceanic flavor of the seaweed, and the richness of melted cheese create a perfect match. Ideal for bento boxes or as a snack.
Step 1
Quickly rinse the shiso leaves, place them on paper towels, and gently pat dry. Align the stems, stack them, and trim off the roots.
Step 2
Cut the string cheese into 3 equal pieces, then further slice each piece into 4 strips vertically (12 strips in total). (You will use 10 strips; the remaining 2 can be eaten as is.)
Step 3
Cut the chikuwa in half crosswise, and make a vertical slit along one side, being careful not to cut all the way through.
Step 4
Wrap one strip of cheese in one shiso leaf and insert it firmly into the slit of the chikuwa. Repeat to make 10 pieces.
Step 5
In a bowl, combine mayonnaise (1 tbsp), potato starch (1 tbsp), cake flour (3 tbsp), cold water (3 tbsp), and aonori (1/2 tsp). Mix briefly with a whisk until just combined, leaving some small lumps.
Ingredients List
Important Notes
💡 It is recommended to use 'string cheese' as it does not melt and leak as easily as standard melting cheese during pan-frying.
✨ Adding mayonnaise and potato starch to the batter ensures a very crispy and light texture even with a small amount of oil.
❄️ Using cold water for the batter increases the crispiness due to the temperature difference when hitting the hot oil.
⚠️ When starting to fry, always place the cut side (the side with the slit) down first. This prevents the chikuwa from opening and the filling from spilling out.
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