Remember the ikamenchi we had in Tohoku?
Well, when I tasted it, it reminded me of something my mom used to make for parties...
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
1/2 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.