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Ingredient
Chikuwa Tempura Rice Bowl
Introduce
Chef :
Hiroko ListonChikuwa Tempura Rice Bowl
I believe this picture would make many Japanese people who live outside Japan crave this dish. It’s that sort of dish. Freshly cooked Rice is covered with ‘Katsuobushi’ (Bonito Flakes) that is seasoned with Soy Sauce, then a sheet of Toasted Nori, topped with Chikuwa Tempura. Chikuwa is a tube-shape Japanese fishcake, and Chikuwa Tempura is very popular and many stores sell it in Japan. But I live in Melbourne, and I have to make it if I want to eat it. Luckily it is easy to make.
Ingredient
Food ration :
2 ServingsCooking time :
15 minutes
160 g
Chikuwa
3 tablespoons
Plain Flour
1-2 teaspoons
‘Aonori’ (Dried Green Laver Flakes)
2 sachets
(2 x 2.5g) ‘Katsuobushi’ (Bonito Flakes)
1-2 teaspoons
Soy Sauce
1/2 sheet
Toasted Nori
Cooking instructions
* Step 1
Cut Chikuwa into the size that is easy to eat. Today I cut them in half lengthways but you may wish to cut them into smaller pieces.
* Step 2
Make Tempura Batter by mixing Plain Flour, Water and ‘Aonori’. Coat the Chikuwa pieces with the batter and fry in 2-3cm deep Oil until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
* Step 3
Place ‘Katsuobushi’ (Bonito Flakes) in a small bowl, add Soy Sauce, and mix to combine.
* Step 4
Half fill a bowl with warm Cooked Rice and cover it with ‘Katsuobushi’, place 1/4 sheet Nori, and top with Chikuwa Tempura.
Note: if there is a photo you can click to enlarge it
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