How to Prepare Award-winning Chikuwa Roll Isobe Fries with Quail Eggs
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Super Quick Homemade Chikuwa Roll Isobe Fries with Quail Eggs. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chikuwa Roll Isobe Fries with Quail Eggs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chikuwa Roll Isobe Fries with Quail Eggs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chikuwa Roll Isobe Fries with Quail Eggs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can have Chikuwa Roll Isobe Fries with Quail Eggs using 7 ingredients and 3 steps. Here is how you cook that.
When I went to an izakaya (Japanese gastropub), I ate Isobe age with a quail egg inside. It was very tasty, so I tried copying it.
Mix the flour and aonori as the coating, and deep-fry. I recommend serving with mentsuyu sauce and grated daikon radish. Recipe by kojyu
Ingredients and spices that need to be Prepare to make Chikuwa Roll Isobe Fries with Quail Eggs:
- 5 Chikuwa
- 10 Quail eggs
- 4 tbsp Flour
- 1 tbsp Aonori (optional)
- 150 ml Cold water
- 10 Toothpicks
- 1 for dipping Mentsuyu, grated daikon radish, shiso leaves
Steps to make Chikuwa Roll Isobe Fries with Quail Eggs
- Boil the quail eggs to your desired hardness, peel the shells, and set aside. Cut the chikuwa in half lengthwise to make 10 sticks.
- Wrap the chikuwa around the eggs, and secure with toothpicks.
- Mix the flour and cold water, and add aonori. Dip Step 2 in the batter, deep-fry in oil at 180℃, then you're done.
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