Step 1

Gather all the ingredients.

Step 2

In a medium bowl, combine tempura ingredients except for water. Mix well with chopsticks.

Step 3

Gradually add water and roughly mix with chopsticks. We do not want to activate the gluten in the batter, so do not over-mix. It's okay to have lumps in the batter.

Step 4

Cut the chikuwa in half lengthwise. If you like, cut each halves in half or thirds.

Step 5

Add the chikuwa in the batter and coat well.

Step 6

In a large frying pan, heat the oil on medium heat. When it's hot, place chikuwa in the pan. Do not crowd.

Step 7

Shallow-fry until the bottom side is nice golden brown, then flip to cook the other side. Roughly 1 minute on each side as chikuwa is already cooked. Drain excess oil on a paper towel or wire rack and serve immediately. I like to sprinkle flake salt to intensify the flavor.

Step 8

You can store the leftovers in an airtight container and store them in the refrigerator for up to 3 days and in the freezer for 2 weeks. I recommend reheating them in the oven or toaster oven for a crispy texture.