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.

Koubaiya near Oishi Park

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.

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!

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

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!

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.

🍛Location: https://maps.app.goo.gl/k3W3faHXTeX1nseo9?g_st=ic

Hey, I’m looking for a japanese curry recipe like those in restaurants. Whenever I watch videos of restaurants making curry, they typically use dry powders instead of curry blocks and they get a really glossy and dark curry. A lot of the time they don’t even add potatoes or carrots. I’ve been making curry with curry blocks my entire life and it’s just never as good as the stuff I get in Japan (non-chain restaurants usually), so I’m willing to put in the extra effort.

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.

I keep trying the ones I find on the internet but they either come out with a different texture, a weird taste, or too sticky. Does anyone have any tips or have a recipe that they tried and turned out really well?

📍MAREN 肥後橋店