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Deep Fried Shishamo Isobe-age


  • 8 shishamo
    1 egg yolk
    100g of flour
    200g of water
    20g of dried seaweed
  • ▼ Seasoning



  1. 1

    Lightly combine the egg yolk, chilled water and flour in a bowl. Add the dried seaweed.
  2. 2

    Add the dried seaweed.
  3. 3

    Coat the shishamo in the batter and deep fry in oil that is heated to 180 degrees Celsius.
  4. 4

    Remove the oil and place on a plate to serve. Sprinkle with salt.


Wrap the shishamo in seaweed prior to deep frying.