Cheese-Filled Chikuwa Isobe Fritters

ちくわの磯辺チーズ揚げ

Aonori batter gives cheese-filled chikuwa a fragrant, crisp coating.

Servings and Time

Serves 2-3 as a shared small plate. 10 minutes prep; 10 minutes cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 4 chikuwa fish cakes
  • 40 g firm melting cheese, cut into sticks
  • 40 g plain flour
  • 1 tablespoon potato starch
  • 1 teaspoon aonori (green seaweed flakes)
  • 60 ml cold water, plus a little if needed
  • Neutral oil for frying

Tools Used

Deep frying pot, mixing bowl, tongs, thermometer, and wire rack.

Steps

  1. Fill the chikuwa holes with cheese sticks and cut each chikuwa in half.
  2. Mix flour, potato starch, and aonori. Stir in cold water just until a light batter forms.
  3. Heat oil to 170 C / 340 F in a deep pot no more than half full.
  4. Dip pieces in batter and fry in small batches for about 2-3 minutes until crisp and the cheese is hot. Drain on a rack.

Serving Notes

Do not overfill the holes; cheese that extends far beyond the ends can leak.

Nutrition Note

The fish cakes and cheese provide seasoning, so additional salt is usually unnecessary.

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