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Curry Flavor Fish Cake (Chikuwa) Tempura With Cumin Scent - Recipe Video

A simple and easy to understand recipe video shows how to make Curry Flavor Fish Cake (Chikuwa) Tempura With Cumin Scent.
This is a recipe for a fish cake (chikuwa) tempura with a slightly spicy curry flavor. By adding cumin seeds, it gives it a rich flavor. Chikuwa tends to be leftover but if you fry it, it will turn into a delicious side dish that everyone will love. You should definitely give it a try!
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Cook time

15 minutes

Ingredients
2 servings

  • Fish cake (Chikuwa)
    4
  • Batter
  • Cake flour (Pastry flour)
    2 tbsp
  • Milk
    2 tbsp
  • Japanese Mayonnaise
    1 tbsp
  • Curry powder
    1/2 tsp
  • Cumin seeds
    1/2 tsp
  • Frying oil
    as needed
  • Parsley
    as needed

How to make

  1. 1. Cut fish cake (chikuwa) in half diagonally.
  2. 2. Put the batter ingredients into a bowl, mix, and spread evenly on the chikuwa from Step 1.
  3. 3. Pour frying oil unitl it reaches about 1-inch from the bottom of the pot, heat to 180°C (360°F), and add the chikuwa from Step 2. Fry for about 5 minutes until the top turns golden brown, then drain the oil.
  4. 4. Serve on a plate, garnish with parsley and it's done!

Tips for cooking

The fish cake (chikuwa) can also be substituted with kneaded ingredients such as hanpen fish cake. You can adjust the seasoning to your liking.

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