Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, shio-kombu and cheese with chikuwa drinking appetizer. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean. It's super concentrated, addictive, but sadly, not easily replicated.
Shio-Kombu and Cheese with Chikuwa Drinking Appetizer is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Shio-Kombu and Cheese with Chikuwa Drinking Appetizer is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have shio-kombu and cheese with chikuwa drinking appetizer using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shio-Kombu and Cheese with Chikuwa Drinking Appetizer:
- Make ready 2 Chikuwa
- Prepare 1 Cheese
- Prepare 1 Shio-kombu
It's a great dish to accompany your ordinary steamed rice! I had just made the spinach with kombu and I immediately tried this recipe. I am so impressed. • Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). This deep-fried dish is often a side dish item in commercial Bento, but also a great home-made appetizer that goes well with drinks.
Instructions to make Shio-Kombu and Cheese with Chikuwa Drinking Appetizer:
- Cut the chikuwa lengthwise in half. Roll up with the brown side inside, and secure with a toothpick.
- Top with cheese and shio-kombu.
- Broil in a toaster oven until the cheese is melted.
- Here's another version, with the chikuwa cut vertically in half.
Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf life, this seaweed Soaked kombu may be wrapped around vegetables as an appetizer. If dried kombu has a salty white coating, wipe it off. The Shio Kombu seaweed is great!!! Will buy again and would recommend to anyone needing it for a Oriental dish or spice.
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