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Chikuwa Meat Isobe-age

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main

    • 4 chikuwa sticks
    • 2 chicken tenderloins (100g)
    • 🧂 A pinch of salt and pepper

  • Coating

    • 5 tbsp tempura flour
    • 💧 5 tbsp cold water
    • 1/2 tsp aonori (seaweed powder)

  • Cooking Oil

    • Enough salad oil for frying

PASSI

1

Make a vertical cut along each chikuwa stick.

2

Slice the chicken tenderloins in half lengthwise and season with salt and pepper. Stuff the chicken into the cuts in the chikuwa.

3

Mix tempura flour, cold water, and aonori in a bowl to create the batter. Coat the stuffed chikuwa evenly with the batter.

4

Heat salad oil in a pot to 170°C (338°F). Fry the coated chikuwa for 3–4 minutes until the chicken is cooked and the coating turns golden brown. Cut into bite-sized pieces before serving.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Add chopped pickled ginger to the batter for extra flavor.Serve with a dipping sauce like soy sauce or ponzu for added taste.Use a thermometer to monitor oil temperature for perfect frying results.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.