My Family's Isobe Age (Nori Seaweed Flavored Deep Fried Fritters)

• 4 Chikuwa
• 30 grams Tempura flour
• 1 Aonori
• 50 ml Water
• 3 tbsp Oil

1. Cut the chikuwa in half vertically, then cut in half horizontally.
2. This time I used oden chikuwa that has brown knots.
3. Dissolve the tempura flour in water, and add in the aonori seaweed.
4. It tastes better with lots of aonori seaweed.
5. Stir.
6. Add the cut chikuwa into the tempura flour from step 3, and coat the chikuwa in the tempura flour.
7. Add oil to a pan, and add in the chikuwa coated in the tempura flour.
8. Once they have turned golden brown, take them out into a shallow dish, and it is done.
9. Enjoy it with Japanese Worcester sauce when you eat it.
10. Of course it also tastes great as-is.

chikuwa, flour, water, oil

Taken from cookpad.com/us/recipes/171501-my-familys-isobe-age-nori-seaweed-flavored-deep-fried-fritters (may not work)