Chikuwa Meat Isobe-age

Name: Chikuwa Meat Isobe-age
Total time: 20 min
Yield: 2 Portions
Ingredients: 4 chikuwa sticks; 2 chicken tenderloins (100g); 🧂 A pinch of salt and pepper; 5 tbsp tempura flour; 💧 5 tbsp cold water; 1/2 tsp aonori (seaweed powder); Enough salad oil for frying

Coût $5, économiser $10

Source: Recommended by CookPal

20 Min
2 Portions
$5

Chikuwa Meat Isobe-age

Coût $5, économiser $10

Source: Recommended by CookPal

20 Min
2 Portions
$5

INGRÉDIENTS

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

ÉTAPES

Make a vertical cut along each chikuwa stick.

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

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

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.

NUTRIMENTS

Par portion

🔥

250

Calories

20g
Protéines
15g
Glucides
10g
Graisses

💡 Astuces

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.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.