Cheese-Stuffed Chikuwa Isobe Soba recipe - ingredients, nutrition and when to eat it
This Japanese noodle bowl pairs chikuwa stuffed with cheese, coated in a seaweed-flecked batter and fried, with soba noodles.
This Japanese noodle bowl pairs chikuwa stuffed with cheese, coated in a seaweed-flecked batter and fried, with soba noodles. The crisp tempura and savory cheese go well with the soba’s tsuyu broth. It’s a satisfying choice for lunch.
Japanese · 25 minutes to cook
Tips: Pat the inside of the chikuwa dry so the batter sticks well.
Tips: Gently press the opening of the chikuwa closed to keep the cheese from leaking out, then fry.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chikuwa — 1 pc
- Cheese — 20 g
- Shredded roasted seaweed — 1 Tbsp
- Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 3 Tbsp
- Cooking oil — 2 Tbsp
- Mentsuyu — 1 Tbsp
- Green onion — 10 g