Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese
Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, deep fried chikuwa fish stick, nori seaweed and cheese. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chikuwa (竹輪) is a Japanese jelly-like food product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. Isobeage is a deep-fried dish that contains some kind of seaweed.

Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook deep fried chikuwa fish stick, nori seaweed and cheese using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese:
  1. Get 2 Chikuwa
  2. Make ready 1 slice Sliced cheese
  3. Take 1 Nori seaweed
  4. Make ready 1 ☆Egg
  5. Take 3 tbsp ☆Cake flour
  6. Prepare 1 dash ☆Salt and pepper
  7. Make ready 5 to 6 tablespoons Panko
  8. Prepare 1 Frying oil

Japanese tube-shaped fish paste cake in a white background. Deep fried japanese chikuwa on the street of Osaks. Japanese Deep-fried Chicken with Cutlet Shrimp Stirred Udon with Cheese and Curry Set. Crispy Chikuwa (fish cake) balls filled with velvety rich Camembert cheese, dusted with aonori seaweed.

Steps to make Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese:
  1. Cut the fish sticks open vertically and facing the golden brown side outwards, place half a slice of cheese and nori seaweed cut to the same size as the cheese on top of the fish stick.
  2. Tightly roll up step 1 from the front to the back, and secure the left and right sides of the overlap with toothpicks.
  3. Thoroughly mix ☆ together, and roll Step 2 around in the mixture. Next, coat with panko. Spoon the panko on to the hard to coat bits.
  4. This is what they look like breaded.
  5. Deep fry in 320F/170C oil.
  6. Turn them over while frying so they are all a nice golden colour.
  7. Wipe off excess oil, and cut in half and they are done. *You can remove the toothpick here.
  8. Secure with picks to make them look pretty!
  9. Here they are with shiso. I used the shiso leaves instead of seaweed. Refreshing and tasty.

Steamed rice, rice crackers and sliced nori seaweed served in our traditional or vegan dashi broth. Vegetarians, if you've ever wondered what pork rinds taste like, get yourself a bag of noriten (のり天), a Japanese snack of fried tempura chips lined with nori (dried seaweed). These deceptively light chips have a hearty crunchy, crackly texture that reminds us of deep fried pig skin, if it were. Nori is a term used for edible seaweed. It is mostly used as a snack and also as a wrap.

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