Chikuwa and Shiso Kakiage

Steps

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1. 1
   Add mayonnaise to a bowl and gradually mix in the sake while stirring.
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2. 2
   Add water and mix well. Cover the bowl with plastic wrap and refrigerate it together with the cake flour until needed.
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3. 3
   Slice the chikuwa into pieces about 1 cm wide.
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4. 4
   Cut the onion into strips about 7 mm wide.
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5. 5
   Remove the stem from the shiso leaves, roll them up, and cut into strips about 7 mm wide.
   ▶ ≈0:34
6. 6
   Place all ingredients in the bowl, add cake flour, and mix well.
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7. 7
   Remove the batter from the refrigerator, add cake flour, and gently mix until just combined.
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8. 8
   Test the oil temperature by dipping chopsticks in the batter—when it sizzles and sinks, the oil is ready.
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9. 9
   Carefully place the kakiage into the hot oil and gently shape it as it fries.
   ▶ ≈1:07
10. 10
    Once the kakiage holds its shape, flip it over and continue frying. Using a slotted spoon or strainer makes this easier.
    ▶ ≈1:14
11. 11
    Fry for about 2 to 3 minutes until golden and crispy. Adjust the size to your preference and cook until all kakiage are done.
    ▶ ≈1:20