Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed
Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, jeon with chikuwa fishcake, nagaimo, and nori seaweed. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have jeon with chikuwa fishcake, nagaimo, and nori seaweed using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
  1. Prepare 2 Chikuwa
  2. Get 2 Eggs (medium size)
  3. Take 100 grams Nagaimo
  4. Take 4 tbsp Tempura crumbs
  5. Prepare 2 small handfuls Shredded nori seaweed
  6. Take 2 or more tablespoons Sesame oil
  7. Take 1 tbsp ●Water
  8. Prepare 2 tsp ●Katakuriko
  9. Take 1 tsp ●Dashi powder (bonito)
  10. Take 1 Red chilli powder and toasted sesame seeds (white)
Instructions to make Jeon with Chikuwa Fishcake, Nagaimo, and Nori Seaweed:
  1. First, cut the chikuwa in half lengthwise as shown in the photo. Cut into several pieces lengthwise, then dice into 5-mm cubes.
  2. Peel the nagaimo and dice into similar sizes.
  3. 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.
  4. Shred the nori seaweed by crushing it between your fingers and add to the batter from Step 3.
  5. 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.
  6. 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.
  7. 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.

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