Chikuwa Tempura (Fried Fish Cake) recipe - ingredients, nutrition and when to eat it
Chikuwa tempura is made by coating chewy Japanese fish cakes in a light batter and frying them until crisp.
Chikuwa tempura is made by coating chewy Japanese fish cakes in a light batter and frying them until crisp. Enjoy it as a snack with soy dipping sauce or serve it with rice as a side dish for lunch or dinner.
Japanese · 20 minutes to cook
Nutrition (per 164g serving): 384.1 kcal · protein 9.4g · carbohydrate 48.3g · fat 16.2g · sodium 1265.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use cold water for the batter to make the coating lighter and crispier.
Tips: Adding too many chikuwa at once will lower the oil temperature, so fry them in batches with plenty of room in the pan.
Tips: Serve immediately to enjoy the crisp coating and chewy texture of the chikuwa at their best.
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Ingredients (1 serving)
- Chikuwa fish cake — 2 pc
- All-purpose flour — 3 Tbsp
- Cornstarch — 1 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp
- Soy sauce — 2 tsp
- Sugar — 0.5 tsp