Pan-fried Nagaimo and Chikuwa with Shiso and Nori (Isobe-yaki)

 

Ingredients (Serves 2)

Nagaimo (Japanese mountain yam): 300g

Chikuwa (fish cake tube): 1 piece

Shiso leaves (perilla): 8 leaves

[A] Water: 2 tbsp

[A] Cake flour: 1 1/2 tbsp

[A] Potato starch: 1/2 tbsp

[A] Aonori (dried green seaweed flakes): To taste

Salad oil: 5–6 tbsp

Instructions

① Peel the nagaimo and cut it into 1cm cubes; slice the chikuwa into 5mm-thick rounds.

② Mix the [A] ingredients in a bowl to create the batter.

③ Add the prepared nagaimo and chikuwa to the batter and coat thoroughly. Divide the mixture into 8 portions and place each portion onto a shiso leaf.

④ Heat the salad oil in a frying pan over medium heat. Arrange the portions in the pan and pan-fry (shallow fry) until both sides are crispy. Drain off the excess oil well, arrange on a plate, and serve!