Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, isobe-yaki fried satuma-age with nori seaweed. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cut the satsuma-age into bite sizes and fry both sides in a frying pan. Reduce the heat and add the ☆ seasonings. Let the satsuma-age soak up the sauce.
Isobe-yaki Fried Satuma-age with Nori Seaweed is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Isobe-yaki Fried Satuma-age with Nori Seaweed is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook isobe-yaki fried satuma-age with nori seaweed using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Isobe-yaki Fried Satuma-age with Nori Seaweed:
- Make ready 2 Satsuma-age
- Prepare 1 tsp ☆ Soy sauce
- Get 1 tsp ☆ Mirin
- Make ready 1/3 Nori seaweed
Freshly made hot satsuma-age is so good that I usually pick it up as soon as it is fried and have a big bite. Mochi pan fried in olive oil and drizzled with soy sauce is a variation of "isobeyaki," a Japanese rice cake dish with A very popular style of enjoying Japanese mochi is known as "isobeyaki." It generally involves seasoning warmed, toasted, or grilled mochi with soy. Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying.
Instructions to make Isobe-yaki Fried Satuma-age with Nori Seaweed:
- Cut the satsuma-age into bite sizes and fry both sides in a frying pan.
- Reduce the heat and add the ☆ seasonings. Let the satsuma-age soak up the sauce.
- After it has cooled, wrap with nori seaweed cut into suitable sizes.
- This is a photo showing my lunch box with this.
It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan. Tempura Isobe Age Image by: Tempura Isobe Age Author: Canadian Living. Isobe is a Japanese cooking technique using roasted seaweed (nori) for flavour. Isobeyaki, grilled mochi japanese rice cake wrapped in nori seaweed.
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