Chikuwa and Shiso Isobe-age

Steps

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1. 1
   Gently rinse the shiso leaves under cold water. Pat them dry carefully with paper towels, then align and trim off the stems.
   ▶ ≈1:37
2. 2
   Cut the string cheese into three equal parts lengthwise, then divide each part into four smaller pieces suitable for stuffing into the chikuwa.
   ▶ ≈2:01
3. 3
   Cut each chikuwa in half. Make a lengthwise slit in one end of each piece without cutting all the way through. Repeat for all pieces.
   ▶ ≈2:17
4. 4
   Wrap the cheese pieces in shiso leaves, then carefully insert each wrapped piece into the slit in the chikuwa. Repeat until all pieces are stuffed.
   ▶ ≈2:42
5. 5
   In a bowl, combine mayonnaise, potato starch, cake flour, cold water, and aonori. Mix gently until mostly combined; a few lumps of flour are fine.
   ▶ ≈3:12
6. 6
   Place the stuffed chikuwa into the batter and coat thoroughly by rolling to ensure even coverage on all sides.
   ▶ ≈3:36
7. 7
   Heat vegetable oil in a frying pan for about 1 minute. Test the temperature by dipping a chopstick into the batter; when tiny bubbles form rapidly around it, the oil is ready.
   ▶ ≈4:01
8. 8
   Place the chikuwa cut-side down into the oil and begin frying. Leave it undisturbed until the coating sets, then start turning after about 30 seconds.
   ▶ ≈4:29
9. 9
   Continue turning the chikuwa and fry for about 2 minutes total until all sides are evenly golden and crispy, paying special attention to the top and bottom ends.
   ▶ ≈4:41
10. 10
    Once the chikuwa is golden brown and the coating is crispy, remove with a strainer and drain. Repeat steps 8 to 10 with the remaining pieces.
    ▶ ≈5:09
11. 11
    Plate and serve immediately. Best enjoyed while hot to fully appreciate the crispy coating.
    ▶ ≈5:26