Crispy Chikuwa
These deep-fried chikuwa fish cakes feature a special batter infused with mayonnaise and dried aonori seaweed, creating a crispy exterior and a chewy interior. Since they can be made quickly with minimal oil, they are perfect for appetizers or as a side dish for bento boxes.
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🍳 Cooking Flow
Cut the chikuwa into 1.5cm widths → Mix mayonnaise, cooking sake, powders, and aonori in a bowl to create the batter → Coat the chikuwa thoroughly with the batter → Deep-fry in 170°C oil until crispy and drain excess oil
Cooking Steps
Brief Cooking Order
Cut the chikuwa into 1.5cm widths → Mix mayonnaise, cooking sake, powders, and aonori in a bowl to create the batter → Coat the chikuwa thoroughly with the batter → Deep-fry in 170°C oil until crispy and drain excess oil
Introduction
These deep-fried chikuwa fish cakes feature a special batter infused with mayonnaise and dried aonori seaweed, creating a crispy exterior and a chewy interior. Since they can be made quickly with minimal oil, they are perfect for appetizers or as a side dish for bento boxes.
Step 1
Slice the chikuwa into rounds about 1.5cm thick.
Step 2
Add the mayonnaise to a bowl and gradually incorporate the cooking sake, using a rubber spatula to smooth out the mixture.
Step 3
Add the chicken bouillon powder, potato starch, cake flour, and aonori, then whisk well until no lumps of flour remain to complete the batter.
Step 4
Add the sliced chikuwa to the bowl and toss well so that each piece is evenly coated with batter.
Step 5
Pour frying oil into a pan and heat to approximately 170°C, then carefully add the chikuwa, being mindful of oil splashes.
Ingredients List
Important Notes
💡 To prevent lumps, add the cooking sake to the mayonnaise little by little while mixing to thin it out.
⚠️ The chikuwa will puff up while frying, so rotate them periodically to ensure they don't burn.
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