Yes, you can make this beloved, highly addictive school lunch (kyusyoku/給食) and Izakaya (居酒屋) snack right at home in just 10 minutes!
Have you ever tried Japanese "nerimono"? These savory, umami-packed fish cakes are a staple in Japanese cooking. One of the absolute best ways to enjoy them is "Isobe-age", a nori (seaweed) tempura batter. This dish is so popular that kids go crazy for it when it appears on the school lunch menu! 🏫✨
For this recipe, we’re using traditional "chikuwa" (tube-shaped fish cakes) as well as "kanikama" (imitation crab sticks), which are incredibly easy to find at almost any North American grocery store. 🦀
With just a tiny bit of oil and a clever mayonnaise hack in the batter, you get that perfectly airy, crispy texture without the messy deep-frying.
10 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 chikuwa (Japanese tube fish cakes)
- 4 kanikama (imitation crab sticks)
- 3 tbsp. salad oil (for shallow frying)
- A2 tbsp. water
- A2 tbsp. all-purpose flour
- A0.5 tbsp. mayonnaise
- A1 tsp. aonori (dried green seaweed flakes)
- Aa pinch of salt
DIRECTIONS
- 1
Slice the chikuwa diagonally. Lightly loosen the imitation crab sticks (kanikama) with your fingers. Don't shred them completely, you want to keep that delicious, meaty bite!
- 2
In a bowl, thoroughly mix all the ingredients for the batter (A) until smooth. The mayo is the secret to a super crispy tempura!
- 3
Add the sliced chikuwa and kanikama into the bowl, making sure every piece is generously coated with the gorgeous green seaweed batter.
- 4
Heat 3 tbsp. of oil in a small frying pan over medium heat. Carefully place the battered fish cakes and crab sticks in the pan. Shallow fry until both sides are perfectly golden and crispy.
- 5
Drain on a wire rack for a moment, then enjoy the ultimate savory crunch! (It's great as a snack, an appetizer, or in a lunchbox!)
RecipeID
1367
Tips & Notes
- Slightly loosen the crab sticks by hand to create an uneven surface that holds the batter better. Don't completely shred themーthey should still stay together when lightly pressed.
- Adding mayonnaise to the batter makes it crispy and keeps the tempura from getting soggy even after it cools down.
- When shallow-frying, simply cook until both sides are golden brown! After frying, drain off the excess oil with a wire rack or paper towels.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."