• Chikuwa (fish cake)1 bag
• ★All-purpose flour4 tbsp
• ★Water3 tbsp
• ★Aonori (seaweed powder)optional
• ★Oil4 tbsp

1. 1

   Cut chikuwa in half lengthwise for even cooking.

2. 2

   In a bowl, combine ★4 tbsp all-purpose flour, ★3 tbsp water, and ★aonori to taste, stirring until you get a smooth batter.

3. 3

   Coat the chikuwa pieces thoroughly in the batter.

4. 4

   Heat ★4 tbsp oil in a skillet over medium heat. Arrange chikuwa pieces without overlapping, then immediately cover with a lid.

5. 5

   Keep an eye on them, flipping gently once until the coating turns golden brown.

6. 6

   Once the oil settles and the surface is crispy, turn off the heat and transfer to a plate.

Using a skillet with a lid prevents oil splatters and makes cooking much easier.

• Calories280 kcal
• Protein12 g
• Fat18 g
• Carbs18 g
• Sodium1.2 g