I will provide ideas You are are looking for a fried chikuwa fishcake sticks and hijiki seaweed using flour and potato recipe that is exciting taste and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of fried chikuwa fishcake sticks and hijiki seaweed using flour and potato, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good up to how to make and serving it. No need be confused if want prepare fried chikuwa fishcake sticks and hijiki seaweed using flour and potato delicious as long as you know the technique then this dish is able become a dish that is very special.

Ingredients and seasonings required exist for prepare

1. Use 3 Chikuwa
2. Take 2 tbsp White flour
3. Use 1 tbsp Water
4. Prepare 1 Potato
5. Prepare 1 tbsp Dried hijiki seaweed

Easily obtainable in jars at larger Japanese grocery stores; if you can get very fresh squid with the innards you can make your own at home. Enjoy Chef's authentic Japanese cooking skills and Francis' exotic Japanese accent. Long, thin slices of poultry breast or some other meats. Aiguillettes Meat of fish cut into strips Ail French word for "garlic".

How to make:process Fried Chikuwa Fishcake Sticks and Hijiki Seaweed using Flour and Potato:

1. Combine the flour and water in a bowl, add the grated potato and dried hijiki seaweed, and mix. Coat the chikuwa liberally.
2. Deep-fry the chikuwa in a pan filled with 1 cm of oil.
3. Done and ready to serve!

Aioli A sauce made from olive oil, garlic and lemon juice, blended with a mortar and pestle. A common variation includes egg yolk and is similar to mayonnaise. Airelle Rouge Cranberry Aji Prepare and use different chopsticks for packing the cooked dishes. Heat and reheat carefully : Meat, fish, and eggs should be cooked thoroughly to the inside. Processed foods such as ham, kamaboko (fish paste), and chikuwa (bamboo shoots) should also be reheated once during the hot season.

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