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Chikuwa and Natto Seaweed Tempura

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Источник: Recommended by CookPal

  • 15 Min
  • 2 Порции
  • $5

ИНГРЕДИЕНТЫ

  • Main

    • 4 chikuwa
    • 1 pack natto with sauce
    • 🧅 1/4 green onion, minced
    • 1 sheet roasted seaweed

  • Batter

    • 💧 75cc water
    • 50g tempura flour

  • For frying

    • Enough salad oil for frying
    • 1/2 tbsp tempura flour for coating

ШАГИ

1

Make a vertical cut in each chikuwa.

2

Mince the green onion and cut the roasted seaweed into 4 equal squares.

3

Mix water and tempura flour in a bowl to create the batter.

4

Place natto, minced green onion, and sauce into a plastic bag and knead gently. Cut off a small corner of the bag.

5

Pipe the natto mixture evenly into the chikuwa. Wrap each chikuwa with a piece of seaweed, sealing the ends with a small amount of batter.

6

Lightly coat the assembled chikuwa with tempura flour.

7

Heat salad oil in a frying pan to 170°C. Dip each chikuwa into the batter and fry for 2–3 minutes, turning occasionally, until golden and crispy.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

250

Калории

  • 10g
    Белок
  • 20g
    Углеводы
  • 15g
    Жиры

💡 Советы

Use fresh chikuwa for better flavor and texture.Serve with a dipping sauce like soy sauce or ponzu for added taste.Ensure the oil temperature is consistent to avoid soggy tempura.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.