Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, my family's isobe age (nori seaweed flavored deep fried fritters). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cut the chikuwa in half vertically, then cut in half horizontally. This time I used oden chikuwa that has brown knots☆. Dissolve the tempura flour in water, and add in the aonori seaweed. Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters).

My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters) is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook my family's isobe age (nori seaweed flavored deep fried fritters) using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters):

1. Take 4 Chikuwa
2. Take 30 grams Tempura flour
3. Take 1 Aonori
4. Prepare 50 ml Water
5. Take 3 tbsp Oil

This recipe for fried tempeh with chili sauce is slightly more advance than a simple pan-frying, but it is using simple ingredients, and the extra effort is worth it. As for the chikuwa, I use chikuwa as shown in the photo. This of course also tastes good with fried chikuwa as well. Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find.

Instructions to make My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters):

1. Cut the chikuwa in half vertically, then cut in half horizontally. This time I used oden chikuwa that has brown knots☆.
2. Dissolve the tempura flour in water, and add in the aonori seaweed. It tastes better with lots of aonori seaweed.
3. Stir.
4. Add the cut chikuwa into the tempura flour from step 3, and coat the chikuwa in the tempura flour.
5. Add oil to a pan, and add in the chikuwa coated in the tempura flour.
6. Once they have turned golden brown, take them out into a shallow dish, and it is done☆.
7. Enjoy it with Japanese Worcester sauce when you eat it☆. Of course it also tastes great as-is.
8. Ready to serve and ENJOY!

This of course also tastes good with fried chikuwa as well. Most commonly 'Aonori' (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Tempura Isobe Age Image by: Tempura Isobe Age Author: Canadian Living. Isobe is a Japanese cooking technique using roasted seaweed (nori) for flavour.

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