Name: King Oyster Mushroom, Baby Cheese, and Pollock Roe Isobe-age (Seaweed Tempura)
Cuisine: 和食
Ingredients: Tempura flour, to taste (equal parts with water); Water, to taste (equal parts with tempura flour); Aonori (dried green seaweed powder), to taste; King oyster mushrooms, to taste; Baby cheese (mozzarella flavor), to taste; Tarako (pollock roe), to taste; Vegetable oil for frying, to taste

About "King Oyster Mushroom, Baby Cheese, and Pollock Roe Isobe-age (Seaweed Tempura)"

Created by comedian-chef Yasuyoshi Asuwa, this 'New Isobe-age' is an inventive twist on traditional seaweed-batter tempura, swapping out the usual chikuwa fish cakes for king oyster mushrooms, baby cheese, and pollock roe. Simply coat them in a 1:1 tempura flour and water batter mixed with green seaweed (aonori) and fry for an effortless beer snack. Tearing the mushrooms by hand helps the batter cling better, keeping them incredibly juicy. The baby cheese melts beautifully, and the pollock roe features a delightful contrast of a crispy exterior and a rare, tender center. These budget-friendly ingredients make for an incredibly cost-effective and delicious snack.

Introduction to 阿諏訪泰義の「あすわ我が味」 →

Tips for Making "King Oyster Mushroom, Baby Cheese, and Pollock Roe Isobe-age (Seaweed Tempura)"

Batter Prep
- Mix tempura flour and water in a 1:1 ratio, then add aonori to taste. Keeping the batter slightly thicker than usual helps the seaweed cling to the ingredients, intensifying the ocean aroma.
Mushroom Prep
- Tear the mushrooms by hand into thumb-sized pieces instead of cutting them. This creates an uneven surface that helps the batter cling. Avoid tearing them too small, as they will dry out; keep them slightly large to retain their juiciness.
Frying Pollock Roe
- Overcooking will harden the center, so fry quickly over high heat to crisp the outer batter while keeping the inside rare. The ideal cross-section is cooked and white on the outside, and pink in the center.
Coating Pollock Roe
- Pollock roe can splatter easily, so it is best fried whole in its sac. If you must cut it beforehand, apply extra batter to the exposed cut surfaces.
Frying Cheese
- Cut the baby cheese in half before coating with batter. Fry until the surface is golden brown and the cheese inside just begins to ooze. It should stretch beautifully when broken in half.
How to Serve
- We recommend serving the fried mushrooms with a pinch of salt. The pollock roe is naturally salty enough to be enjoyed as a standalone snack without any extra seasoning.

Ingredients for "King Oyster Mushroom, Baby Cheese, and Pollock Roe Isobe-age (Seaweed Tempura)"

7 items

* Tap ingredient names to find on Amazon

Tempuraflour, to taste (equal parts with water)
Water,to taste (equal parts with tempura flour)
Aonori(dried green seaweed powder), to taste
Kingoyster mushrooms, to taste
Babycheese (mozzarella flavor), to taste
Tarako(pollock roe), to taste
Vegetableoil for frying, to taste

How to Make "King Oyster Mushroom, Baby Cheese, and Pollock Roe Isobe-age (Seaweed Tempura)"

1
In a bowl, combine equal parts tempura flour and water. Add aonori to taste and mix well to create a batter that is slightly thicker than standard tempura batter.
2
Tear the king oyster mushrooms by hand into thumb-sized pieces instead of using a knife (keeping them slightly large helps retain their juiciness).
3
Pour vegetable oil into a frying pan and heat over medium heat.
4
Coat the torn mushrooms in the batter, then place them in the hot oil. Fry until the batter is crispy and golden brown, then remove.
5
Plate the mushrooms and serve with salt for dipping.
6
Cut the baby cheese in half with a knife, coat with the batter, and deep-fry. Remove once the surface is golden brown and the cheese inside starts to melt.
7
Generously coat the whole pollock roe sac in the batter. Fry quickly over high heat to crisp up the outer batter while keeping the inside rare (be careful not to overcook).
8
Cut the fried pollock roe in half, plate, and enjoy as is.

Detailed Commentary on "King Oyster Mushroom, Baby Cheese, and Pollock Roe Isobe-age (Seaweed Tempura)"

* Content organized by topics from the video.

A Return After 1 Year! New Drinking Snacks

Filming for the first time in about a year, interviewer Shin-san joked, 'I thought this channel was dead,' which Asuwa-san laughingly admitted he had also started to fear. The hiatus was due to his busy schedule, balancing comedy work with a booming acting career. Now back, the new project Asuwa-san was dying to start is all about 'drinking snacks' (otsumami). As a huge fan of drinking, Asuwa-san often places a chair in his kitchen to enjoy freshly made, piping-hot snacks while drinking standing up. He plans to share simple, easy-to-replicate snack recipes that might not be fancy enough to show off, but are guaranteed to make you happy. He also enthusiastically invites viewers to share their own quick snack ideas, aiming to make this the ultimate channel for drinking enthusiasts.

No Chikuwa Needed! A New Isobe-age Idea

To kick off this new series, Asuwa-san introduces an incredibly easy 'Isobe-age' (seaweed-batter tempura) that he makes often. While chikuwa fish cakes are the classic choice, Asuwa-san argues, 'It's a waste to leave Isobe-age entirely to chikuwa!' He explains that many other ingredients become spectacularly delicious when fried in seaweed batter. For this episode, he prepares three ingredients: pollock roe, king oyster mushrooms, and baby cheese (mozzarella flavor). Frying the pollock roe briefly creates a popping texture on the outside while keeping the inside rare. The king oyster mushrooms absorb just enough oil to enhance their texture, pairing perfectly with the crispy batter. Inspired by the trendy fried string cheese, the baby cheese is a cheaper, easier alternative that melts beautifully. Every single one is guaranteed to pair perfectly with alcohol.

Prep and Batter to Lock in Mushroom Umami

First up is the king oyster mushroom Isobe-age. When prepping the mushrooms, Asuwa-san strongly recommends tearing them by hand into thumb-sized pieces instead of using a knife. Tearing creates an uneven surface, which helps the batter cling much better. He notes that tearing them too small will cause them to lose moisture and turn dry, so keeping them slightly large is key to preserving their signature juiciness. Next, he prepares the batter. He mixes tempura flour and water in a 1:1 ratio and adds aonori seaweed. Making the batter slightly thicker than usual ensures the seaweed clings tightly to the ingredients, delivering a robust ocean aroma. He heats vegetable oil in a pan and, once it reaches the perfect temperature, coats the mushrooms and begins frying.

Plump and Juicy! Tasting the Mushrooms

While frying, Asuwa-san and Shin-san chat happily about inviting guests in the future to serve them snacks, noting there is no shortage of alcohol-loving candidates. Once the batter is crispy, the mushroom Isobe-age is ready. Plated simply, Asuwa-san dips a piece in salt and takes a big bite. He is instantly thrilled by the plump, juicy texture. The umami and moisture are locked inside, bursting with flavor with every bite. The rich aroma of the aonori seaweed wafts through, making it an incredible match for beer. Shin-san takes a bite and is equally amazed, saying, 'The moment you bite into it, a completely different world from chikuwa opens up.' This budget-friendly mushroom is transformed into a premium snack with just a little effort.

Melty Goodness! Fried Baby Cheese

The second dish is the baby cheese (mozzarella flavor) Isobe-age. He cuts the cheese in half, coats it in the seaweed batter, and fries it. While frying, Asuwa-san asks viewers to share their favorite quick snacks: 'When you're drunk, you don't want to do complicated cooking, so simple ideas like combining two ingredients are perfect.' Once the surface turns golden brown and the cheese begins to ooze, he pulls them out. Breaking the fried cheese in half reveals a beautifully stretchy mozzarella center. Upon tasting, the crispy batter is followed by a rich, milky flavor reminiscent of Camembert. Shocked by how delicious it is, Asuwa-san exclaims, 'Can baby cheese really taste this good?!' and moves on to his second drink, sweet potato shochu with soda.

Perfect Fry! Pollock Roe Isobe-age

The final dish is the pollock roe Isobe-age, Asuwa-san's specialty. He generously coats the roe in batter and fries it. The ultimate secret here is not to overcook it. If fried too long, the inside will cook through completely. Instead, fry it quickly over high heat to crisp the outer batter while keeping the center rare. While timing depends on intuition, he encourages viewers not to be afraid, as it tastes great even if you overcook it slightly. Once fried, he cuts it in half. The cross-section is perfect: cooked and whitish on the outside, with a beautiful pink, rare center. Plated, it looks stunning. One bite offers a delightful contrast of the popping outer texture and the rich, creamy raw center, finished with a wave of seaweed aroma. Its natural saltiness makes it the perfect standalone snack.

Endless Potential and a Movie Announcement

Having finished all three types of Isobe-age, Asuwa-san is thoroughly satisfied. He notes that the seaweed batter also pairs wonderfully with vegetables like onions and eggplants, which mellow out when cooked, showing the endless possibilities of this recipe. At the end of the video, Asuwa-san promotes his upcoming movie, 'The Gold Thief' (Kogane Dorobo). Starring Rena Tanaka and Win Morisaki, Asuwa-san landed a major third-billed role through an audition. Based on a true story, the film follows an ordinary housewife who accidentally steals a priceless golden tea bowl. Shyly laughing about doing such a heavy promotion, he wraps up by reminding viewers to check out his camping channel, before continuing to drink the night away with Shin-san.

About 阿諏訪泰義の「あすわ我が味」

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール