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

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, jeon with chikuwa fishcake, nagaimo, and nori seaweed. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. 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. Take 2 Chikuwa
  2. Make ready 2 Eggs (medium size)
  3. Prepare 100 grams Nagaimo
  4. Take 4 tbsp Tempura crumbs
  5. Prepare 2 small handfuls Shredded nori seaweed
  6. Get 2 or more tablespoons Sesame oil
  7. Take 1 tbsp ●Water
  8. Make ready 2 tsp ●Katakuriko
  9. Make ready 1 tsp ●Dashi powder (bonito)
  10. Make ready 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.

So that’s going to wrap this up for this special food jeon with chikuwa fishcake, nagaimo, and nori seaweed recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!