Wednesday, November 16, 2016

fishcake tempura

Untitled Remember the ikamenchi we had in Tohoku?

Well, when I tasted it, it reminded me of something my mom used to make for parties...

Untitled Luckily, the recipe for it was in one of the cookbooks I have...

Fishcake Tempura : "Recipes Please" makes 18-24 more or less depending on how you scoop the mixture

3/4 cup flour
1/2 teaspoon salt
2 teaspoons sugar
1/4 cup water
1 egg
1/2 cup fishcake (kamaboko), minced
1/4 cup green onion, minced
oil for frying

Combine dry ingredients
Add egg to water and beat until foamy
Mix into dry ingredients, stirring only to moisten dry ingredients
Add kamaboko & green onions
Drop by teaspoonfuls into oil heated to 365F
Fry 1 minute or until delicately brown
Serve with meal or as pupu (appetizer) while hot

NOTES: super close to ikamenchi!
The ikamenchi was on the sweeter side...closer to the flavors mochiko chicken has.

I love how it all came together quickly.

I'm making this again.

6 comments:

Kalin's Mommy said...

Looks delicious Kat!

Rowena said...

Its pupu time!

jalna said...

Looks good!!

K and S said...

Thanks Mich :)

indeed Rowena, bring your own beer :)

Thanks Jalna :)

Take care everyone.
Kat

KirkK said...

Funny....my mom used to make this too!

K and S said...

I think most moms made this one, Kirk :)

Take care.
Kat