Recipe of Bobby Flay Striped Chikuwa Fishcake Sticks (Bento or Appetizer)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, striped chikuwa fishcake sticks (bento or appetizer). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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. Chikuwa is a tube-shaped Japanese fishcake made from surimi fish paste and egg white seasoned with salt and sugar. The mixture is wrapped around a bamboo skewer and grilled or steamed.

Striped Chikuwa Fishcake Sticks (Bento or Appetizer) is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Striped Chikuwa Fishcake Sticks (Bento or Appetizer) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook striped chikuwa fishcake sticks (bento or appetizer) using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Striped Chikuwa Fishcake Sticks (Bento or Appetizer):

1. Take 6 stick Chikuwa
2. Get 4 slice Sliced cheese
3. Make ready 1 the same size as the cheese Nori seaweed

Usually, it is served along with beer but also perfect for Bento lunch box! Chikuwa is already cooked and has a hole, so many moms usually put cucumber in it. Chikuwa *OR Fish Balls • Note: Chikuwa is a tube-shape Japanese fishcake. Other 'Surimi' product such as Fish Balls are suitable for this dish.

Instructions to make Striped Chikuwa Fishcake Sticks (Bento or Appetizer):

1. Stick the cheese on top of the nori seaweed, and cut into 6 equal portions.
2. Stack up 4 slices of the nori seaweed and cheese for each portion, and cut in half lengthwise.
3. Cut the chikuwa in half as well, stuff the cheese inside, and cut in half once more diagonally.
4. If you are not able to stuff the cheese in well. Slicing open the tube of the chikuwa with a knife and sticking the nori seaweed and cheese inside is also okay. The chikuwa is firm enough to retain its round shape.
5. Another Cookpad member told me that by "rolling the chikuwa with a rolling pin and stretching it vertically and horizontally, the chikuwa will become soft, and it will be easier to stick the cheese inside!!"
6. Try sticking the nori seaweed and cheese from Step 2 into the freezer for about 10 minutes to harden before sticking it inside the chikuwa… Why not give it a try?
7. Thinly spreading wasabi out on the nori seaweed in Step 1 is delicious!!

Chikuwa *OR Fish Balls • Note: Chikuwa is a tube-shape Japanese fishcake. Other 'Surimi' product such as Fish Balls are suitable for this dish. Today I used both • Plain Flour • Oil for frying • Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed • Water Chikuwa is a processed Japanese phallus fish cake made from a fish paste called surimi. Surimi itself is usually made from white fish Foreigners most often come into contact with surimi in the form of fake crab (krab!) or kamaboko, a popular udon garnish - often in the form of an unnaturally pink half-moon shape. Chikuwa is a popular fish cake ingredient in Japan.

So that is going to wrap it up with this special food striped chikuwa fishcake sticks (bento or appetizer) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!