Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, shio-kombu and cheese with chikuwa drinking appetizer. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Shio-Kombu and Cheese with Chikuwa Drinking Appetizer is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Shio-Kombu and Cheese with Chikuwa Drinking Appetizer is something which I’ve loved my whole life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Get 2 Chikuwa
- Take 1 Cheese
- Make ready 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.
Steps 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.
So that is going to wrap this up with this special food shio-kombu and cheese with chikuwa drinking appetizer recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
