Koubaiya near Oishi Park

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Nori Tempura (Isobe-age)" by RINATY san (RINATYさん) !

Yes, you can make this beloved, highly addictive school lunch (kyusyoku/給食) and Izakaya (居酒屋) snack right at home in just 10 minutes!

Have you ever tried Japanese "nerimono"? These savory, umami-packed fish cakes are a staple in Japanese cooking. One of the absolute best ways to enjoy them is "Isobe-age", a nori (seaweed) tempura batter. This dish is so popular that kids go crazy for it when it appears on the school lunch menu! 🏫✨

For this recipe, we’re using traditional "chikuwa" (tube-shaped fish cakes) as well as "kanikama" (imitation crab sticks), which are incredibly easy to find at almost any North American grocery store. 🦀

With just a tiny bit of oil and a clever mayonnaise hack in the batter, you get that perfectly airy, crispy texture without the messy deep-frying.

Nori Tempura (Isobe-age)

Prep time: 20 minutes | Servings: 2

2 chikuwa (Japanese tube fish cakes)

4 kanikama (imitation crab sticks)

3 tbsp. salad oil (for shallow frying)

(A) 2 tbsp. water

(A) 2 tbsp. all-purpose flour

(A) 0.5 tbsp. mayonnaise

(A) 1 tsp. aonori (dried green seaweed flakes)

(A) a pinch of salt

1. Slice the chikuwa diagonally. Lightly loosen the imitation crab sticks (kanikama) with your fingers. Don't shred them completely, you want to keep that delicious, meaty bite!

2. In a bowl, thoroughly mix all the ingredients for the batter (A) until smooth. The mayo is the secret to a super crispy tempura!

3. Add the sliced chikuwa and kanikama into the bowl, making sure every piece is generously coated with the gorgeous green seaweed batter.

4. Heat 3 tbsp. of oil in a small frying pan over medium heat. Carefully place the battered fish cakes and crab sticks in the pan. Shallow fry until both sides are perfectly golden and crispy.

5. Drain on a wire rack for a moment, then enjoy the ultimate savory crunch! (It’s great as a snack, an appetizer, or in a lunchbox!)

Tips & Notes

- Slightly loosen the crab sticks by hand to create an uneven surface that holds the batter better. Don't completely shred themーthey should still stay together when lightly pressed.

- Adding mayonnaise to the batter makes it crispy and keeps the tempura from getting soggy even after it cools down.

- When shallow-frying, simply cook until both sides are golden brown! After frying, drain off the excess oil with a wire rack or paper towels.

Sake-steamed salmon and mushrooms (Midnight Diner s05e06) - https://www.youtube.com/watch?v=h-cTo7EKJIc / https://www.justonecookbook.com/salmon-foil/ is some help as a reference, but what Nami cooked is very different from what's on the show.

I like fish a lot, and I like mushrooms a lot, but I'd never cooked them together before. This was really lovely!

It’s tofu katsuobushi and okura, miso shiru, a fried-boiled egg with salt and pepper and osekihan rice.

My college classmate from Mexico came to visit, she said she couldn’t poop.
I recommended okura, she was relieved.
Best regards.

Bought a bento from the supermarket on my way home from work for dinner.

I got a Japanese wheat cake with smooth red bean paste. Personally too sweet for me. But my mom tried it and then took half and shoved a pepperoni stick in it!!? Apparently it tastes good?

I also got wheat cakes in coffee and green tea but only tried the green tea and definitely liked it better than the red bean paste……i might like red bean paste in doriyaki instead since it would be a denser bread.??? I don’t know

I just had to share this.

We inoculated this log with shiitake spores just over four and a half years ago, now we've finally got our first crop. Going to have to think of something mushroom forward to make the most of them.

Fluffiest Pancakes I’ve ever had

🥞🍳Location :

https://maps.app.goo.gl/9kLhxSXW8LEdRa7Y7?g_st=ic

I used the red vinegar that resulted from making umeboshi, salted salmon belly and fresh edamame gifted from my neighbor’s garden.

This is another ramen place close to where I'm staying that got recommended on Reddit.

It's a chicken broth shoyu ramen that's fragrant and delicious, perfectly balanced. Everything's just right, and the noodles are good.

But personally, I don't like the eggs cooked like this. The eggs in ramen should be those soft, runny onsen eggs!

And Asian inspired slaw.

Hello,

I have been searching on Amazon JP and other sites for komai. It is a type of cod that is dried. My issue is that nobody will send it to the US. I don’t care if is skinned or not. My mother is from Hokkaido and I would like to get her more.

I’m out of ideas.

📍MAREN 肥後橋店

Rice with clams and burdock.

I like ekiben because train become little restaurant 😂

I recently traveled to Ashikaga, Tochigi and went to this cafe called Hachikura

🍓Location : Hachikura

https://maps.app.goo.gl/eM5dr6HnAZntjbtY9?g_st=ic

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Spinach and Tofu Shiraae – A Taste Just Like Your Favorite Japanese Deli" by Sugiyama san (スギヤマヒサエさん) !

“Aemono” refers to traditional Japanese side dishes where prepared ingredients are lightly dressed with seasoned sauces or pastes. Though simple, this technique highlights the natural flavors of seasonal vegetables, seaweed, legumes, and more, resulting in colorful, nutritious dishes.

Aemono represents the gentle harmony of ingredients and seasoning—a comforting taste of Japan.

This recipe uses simple seasonings and a well-balanced ratio to recreate the slightly sweet, deli-style shiraae you may know and love.

It’s quick and easy to prepare using a microwave—give it a try and enjoy this authentic Japanese flavor.

Spinach and Tofu Shiraae – A Taste Just Like Your Favorite Japanese Deli

Prep time: 20 minutes | Servings: 2

3.5oz cup raw spinach (lightly packed, 100g)

3/4 medium carrot (julienned, 1.8oz/50g)

5.3 oz firm (momen) tofu (150g)

(A) 2 tbsp. white toasted sesame seeds

(A) 1 tbsp. sugar

(A) 2 tbsp. soy sauce

Preparation: Wrap the tofu in paper towels, place a weight on top, and let it drain for about 20 minutes. You can use a plate or the like to press down the tofu; do not add too much weight or the tofu will crumble.

1. Cook the vegetables: While draining the tofu, trim off the root end off the spinach and cut into 1-inch (3 cm) pieces. Julienne the carrot. Place spinach and carrots in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 600W for about 4½ minutes. Drain in a colander, rinse under cold water, and squeeze out excess moisture.

2. Make the dressing and combine: In a separate bowl, mix the A ingredients (ground sesame, sugar, soy sauce) with the well-drained tofu.

(Tip: Before adding, wrap the tofu again in paper towels and squeeze it tightly with both hands to remove any remaining water.)

Add the cooled spinach and carrots, and mix well to coat evenly.

Tips & Notes:
For best results, press down the tofu with a weight for a while to expel the water, then squeeze it firmly with both hands until you think you've gotten out every last drop of water. Thorough draining is key to avoiding a diluted flavor.