Fried Shishamo recipe - ingredients, nutrition and when to eat it
This Japanese dish is made with small, roe-filled shishamo coated in a thin layer of batter and fried until crisp.
This Japanese dish is made with small, roe-filled shishamo coated in a thin layer of batter and fried until crisp. The outside is savory, the inside is mild, and the roe pops as you bite into it. It's a great side dish for a simple dinner or a snack with beer.
Japanese · 15 minutes to cook
Tips: Pat the shishamo dry so the oil splatters less and the batter sticks evenly.
Tips: Don't overmix the batter, or it may turn tough; stir just until the ingredients come together.
Tips: Fry the shishamo in small batches without crowding them to keep them crisp.
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Ingredients (1 serving)
- Shishamo — 5 pc
- Flour — 2 Tbsp
- Cold water — 2 Tbsp
- Cooking oil — 300 ml
- Salt — 0.2 g