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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.
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