Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed
- 2 Chikuwa
- 2 Eggs (medium size)
- 100 grams Nagaimo
- 4 tbsp Tempura crumbs
- 2 small handfuls Shredded nori seaweed
- 2 or more tablespoons Sesame oil
- 1 tbsp Water
- 2 tsp Katakuriko
- 1 tsp Dashi powder (bonito)
- 1 Red chilli powder and toasted sesame seeds (white)
- First, cut the chikuwa in half lengthwise as shown in the photo.
- Cut into several pieces lengthwise, then dice into 5-mm cubes.
- Peel the nagaimo and dice into similar sizes.
- Beat the eggs, then add the chikuwa, nagaimo, tempura crumbs, and sesame seeds.
- If you like it spicy, add a little red chilli powder.
- Combine and add to the egg mixture.
- Shred the nori seaweed by crushing it between your fingers and add to the batter from Step 3.
- Heat a frying pan and pour in the sesame oil.
- Stir the batter from Step 4 again since the katakuriko will sink to the bottom.
- Spoon the mixture onto the frying pan.
- Check the bottom of the cakes.
- If they are golden-brown flip over.
- When both sides are golden-brown, they are done.
- All these ingredients can be eaten raw, so it's not necessary to cook these for too long.
- The piccata itself is very well seasoned, so dipping sauce is not necessary.
- If you prefer a sauce, mix together vinegar, soy sauce, and sugar.
- Add some red chilli powder, if you prefer a spicy sauce.
chikuwa, eggs, tempura crumbs, sesame oil, water, katakuriko, red chilli powder
Taken from cookpad.com/us/recipes/150308-jeon-with-chikuwa-fishcake-nagaimo-and-nori-seaweed (may not work)