Cheese-Stuffed Chikuwa Isobe Fry recipe - ingredients, nutrition and when to eat it
This Japanese side dish is made by stuffing chikuwa with cheese, coating it in seaweed flakes, and frying it until crisp.
This Japanese side dish is made by stuffing chikuwa with cheese, coating it in seaweed flakes, and frying it until crisp. The savory fish cake pairs well with rich, mild cheese. It’s a good choice for a lunchbox or an afternoon snack when you’re feeling peckish.
Japanese · 15 minutes to cook
Tips: Secure the cut side of the chikuwa well so the cheese doesn’t escape.
Tips: Keep the heat at medium, as the batter can brown too quickly if the oil is too hot.
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Ingredients (1 serving)
- Chikuwa — 2 pc
- Cheese — 20 g
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Korean seaweed flakes — 1 tsp
- Cooking oil — 300 ml