Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed
Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, jeon with chikuwa fishcake, nagaimo, and nori seaweed. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have jeon with chikuwa fishcake, nagaimo, and nori seaweed using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
  1. Get 2 Chikuwa
  2. Make ready 2 Eggs (medium size)
  3. Make ready 100 grams Nagaimo
  4. Prepare 4 tbsp Tempura crumbs
  5. Make ready 2 small handfuls Shredded nori seaweed
  6. Make ready 2 or more tablespoons Sesame oil
  7. Get 1 tbsp ●Water
  8. Make ready 2 tsp ●Katakuriko
  9. Prepare 1 tsp ●Dashi powder (bonito)
  10. Prepare 1 Red chilli powder and toasted sesame seeds (white)
Instructions to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
  1. First, cut the chikuwa in half lengthwise as shown in the photo. Cut into several pieces lengthwise, then dice into 5-mm cubes.
  2. Peel the nagaimo and dice into similar sizes.
  3. Beat the eggs, then add the chikuwa, nagaimo, tempura crumbs, and sesame seeds. If you like it spicy, add a little red chilli powder. Combine ● and add to the egg mixture.
  4. Shred the nori seaweed by crushing it between your fingers and add to the batter from Step 3.
  5. Heat a frying pan and pour in the sesame oil. Stir the batter from Step 4 again since the katakuriko will sink to the bottom. Spoon the mixture onto the frying pan.
  6. Check the bottom of the cakes. If they are golden-brown flip over. When both sides are golden-brown, they are done. All these ingredients can be eaten raw, so it's not necessary to cook these for too long.
  7. The piccata itself is very well seasoned, so dipping sauce is not necessary. If you prefer a sauce, mix together vinegar, soy sauce, and sugar. Add some red chilli powder, if you prefer a spicy sauce.

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