Name: Tofu-Battered Chikuwa Isobe-age (Seaweed Fried Fish Cake)
Ingredients: Silken Tofu: 150g (smooth and creamy type); Aonori (Dried Seaweed Flakes: 1 tbsp); Chicken Bouillon Powder: 1 tsp (can substitute with Dashi powder); Potato Starch: 3–4 tbsp (adjust for consistency); Chikuwa (Japanese Fish Cakes: 5 pieces (approx. 100g)); Rice Oil: 2–3mm deep in the pan (or Sesame Oil for aroma)

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Crispy, savory, and incredibly easy to make — this tofu-battered chikuwa isobe-age is the perfect Japanese snack you didn’t know you needed. Using tofu in the batter gives it a light, delicate texture, while the seaweed adds a rich umami flavor that makes it hard to stop at just one bite.

Tofu-Battered Chikuwa Isobe-age (Seaweed Fried Fish Cake)

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Ingredients

Silken Tofu: 150g smooth and creamy type
Aonori Dried Seaweed Flakes: 1 tbsp
Chicken Bouillon Powder: 1 tsp can substitute with Dashi powder
Potato Starch: 3–4 tbsp adjust for consistency
Chikuwa Japanese Fish Cakes: 5 pieces (approx. 100g)
Rice Oil: 2–3mm deep in the pan or Sesame Oil for aroma

Instructions

Instructions:
Make the Batter: In a bowl, whisk the tofu until smooth. Add Aonori and bouillon powder, and mix well.
Adjust Consistency: Add potato starch. Mix until the batter is thick enough to drop slowly from the whisk.
Prep Chikuwa: Slice Chikuwa diagonally and toss them into the bowl. Coat each piece thoroughly.
Pan-Fry: Heat oil in a pan. Fry the Chikuwa for about 1 minute per side until golden brown.