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)

1. First, cut the chikuwa in half lengthwise as shown in the photo.
2. Cut into several pieces lengthwise, then dice into 5-mm cubes.
3. Peel the nagaimo and dice into similar sizes.
4. Beat the eggs, then add the chikuwa, nagaimo, tempura crumbs, and sesame seeds.
5. If you like it spicy, add a little red chilli powder.
6. Combine and add to the egg mixture.
7. Shred the nori seaweed by crushing it between your fingers and add to the batter from Step 3.
8. Heat a frying pan and pour in the sesame oil.
9. Stir the batter from Step 4 again since the katakuriko will sink to the bottom.
10. Spoon the mixture onto the frying pan.
11. Check the bottom of the cakes.
12. If they are golden-brown flip over.
13. When both sides are golden-brown, they are done.
14. All these ingredients can be eaten raw, so it's not necessary to cook these for too long.
15. The piccata itself is very well seasoned, so dipping sauce is not necessary.
16. If you prefer a sauce, mix together vinegar, soy sauce, and sugar.
17. 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)