Today’s my Bento
Since chikuwa isobeage is oily, I made today’s bento with a lot of vegetables.
❶ MIso Eggplant Pork Eringi mushroom Tofu
Stir-Fry
❷ Broad beans Bacon Stir-Fry
❸ Tomato
❹ Carrot Eringi mushroom Nuts Kinpira
❺ Salt-boiled Green beans
❻ Chikuwa Isobe Age
❼ Japanese rolled omelet
❶ 茄子、豚肉、えりんぎ、豆腐の味噌炒め
❷ 空豆、ベーコンの炒め
❸ トマト
❹ 人参、エリンギ、ナッツの金平
❺いんげんの塩茹で
❻ 竹輪の磯部揚げ
❼ 卵焼き
About Chikuwa Isobe Age
・竹輪の磯部揚げ（ちくわのいそべあげ）
・Chikuwa Isobe Age
・Deep-fried Chikuwa with Seaweed
flakes
・Chikuwa ＝ Fish cakes, Surimi
Isobe ＝ Shore, Seashore
Age = Deep-fried
Chikuwa Isobe Age is a popular Japanese snack made with chikuwa (fish cakes, surimi) that are coated in a light tempura batter and then deep-fried until golden brown.
The chikuwa is then sprinkled with dried seaweed flakes( aonori ) and salt.
Seaweed has a scent of the seashore, food products that use seaweed are expressed as ‘isobe’.
This dish is a popular menu item at izakayas throughout Japan. You can also find it in the deli section of supermarkets. Fried dishes similar to tempura but more common in everyday meals.
- Chikuwa
- All-purpose flour
- Dried seaweed flakes ( Aonori )
- Salt
- Vegetable oil for frying
The flavor of aonori is good！
