Chikuwa Tempura with Spicy Ponzu Sauce

Ingredients

• 8 chikuwa (Japanese fish cake) 8 chikuwa (Japanese fish cake)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons yuzu juice (or substitute with lemon juice) 2 tablespoons yuzu juice (or substitute with lemon juice)
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• 1 green onion, thinly sliced (for garnish) 1 green onion, thinly sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 10g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a deep frying pan or pot, heat vegetable oil to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
3. 3.
   Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
4. 4.
   Dip each chikuwa into the batter, ensuring it is evenly coated.
5. 5.
   Carefully place the battered chikuwa into the hot oil and fry until golden brown and crispy, approximately 3-4 minutes.
6. 6.
   Remove the chikuwa from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   In a small bowl, whisk together the soy sauce, yuzu juice, rice vinegar, honey, and chili flakes to make the spicy ponzu sauce.
8. 8.
   Serve the crispy chikuwa tempura with the spicy ponzu sauce on the side.
9. 9.
   Garnish with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Chikuwa — Ensure the chikuwa is fresh and of good quality to achieve the best flavor and texture.
• Yuzu juice — If yuzu juice is not available, you can substitute it with lemon juice for a similar citrusy flavor.
• Chili flakes — Adjust the amount of chili flakes according to your preferred level of spiciness.

Tips & Tricks

• Make sure the oil is hot enough before frying the chikuwa to achieve a crispy texture.
• Serve the tempura immediately after frying to maintain its crispiness.
• You can add a squeeze of fresh lime juice to the ponzu sauce for an extra burst of citrus flavor.
• Experiment with different dipping sauces such as sweet chili sauce or soy-ginger sauce.
• If you prefer a milder flavor, reduce the amount of chili flakes in the ponzu sauce.

Serving advice

Serve the Chikuwa Tempura as an appetizer or as part of a Japanese-inspired meal. It pairs well with steamed rice, a side of miso soup, and a fresh green salad.

Presentation advice

Arrange the crispy chikuwa tempura on a platter, garnish with sliced green onions and sesame seeds for an attractive presentation. Serve the spicy ponzu sauce in a small dipping bowl alongside the tempura.