Wednesday, February 01, 2017

Chikuwa Isobeage - Tempura



Woow. It's already February. I don't want to believe that, nooo! Haha! Well, we're sure heading for spring, little by little. I used a wappa bento for the first time in ages. It turned out that I was not a wappa lover. My other wappa has also been abandoned somewhere in the kitchen... Poor Wappa, ha! The bento today is meatless. I want to make meatless bentos more often. I made sweet potato walnut salad, chikuwa isobeage and lotus root stir-fry. The shoyu egg half and salted salmon are leftovers. I love chikuwa-no-isobeage. Isobeage is a sort of tempura, with aonori (green seaweed) in its tempura batter. I don't mind shallow/deep frying in the morning when I have enough time.


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