/ Carrot and Chikuwa Cheese Tempura #Shorts

1


1


1/2 40g
2
460g
2 (

A 2
A 1
A 1
A 3





178



A

23 1/4



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Carrot and Chikuwa Cheese Tempura
Serve1

INGREDIENTS
1/2 carrot (about 40g)
2 chikuwa (tube-shaped fish cake)
60g (4 pieces) processed cheese
2 tablespoons of all-purpose flour (for dusting)

A 2 tablespoons of all-purpose flour
A 1 tablespoon of potato starch
A 1 tablespoon of mayonnaise
A 3 tablespoons of water

Salad oil, as needed
Salt, as needed

PREPARATION
1.Cut the carrot into thin strips, dice the cheese into 1cm cubes, and cut the chikuwa in half lengthwise, then slice into 7-8mm wide pieces.

2. Put the carrot, cheese, and chikuwa in a bowl and coat them with the all-purpose flour.

3. In a separate bowl, mix together A ingredients. Add the coated vegetables and cheese and mix everything together.

4. Heat salad oil in a frying pan to a depth of 2-3mm over medium heat. Spread 1/4 of the mixture from step 3 thinly and evenly in a circular shape. Flip it over once one side has turned golden brown and cook until the other side turns golden brown as well. Remove from the pan.

5. Sprinkle with salt to taste and enjoy!

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