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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, jeon with chikuwa fishcake, nagaimo, and nori seaweed. One of my favorites food recipes. This time, 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 favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook jeon with chikuwa fishcake, nagaimo, and nori seaweed using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
  1. Get 2 Chikuwa
  2. Get 2 Eggs (medium size)
  3. Prepare 100 grams Nagaimo
  4. Prepare 4 tbsp Tempura crumbs
  5. Get 2 small handfuls Shredded nori seaweed
  6. Make ready 2 or more tablespoons Sesame oil
  7. Prepare 1 tbsp ●Water
  8. Make ready 2 tsp ●Katakuriko
  9. Get 1 tsp ●Dashi powder (bonito)
  10. Prepare 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 is going to wrap this up for this special food jeon with chikuwa fishcake, nagaimo, and nori seaweed recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!