Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese

Name: Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese
Yield: 2 servings
Cuisine: American
Ingredients: 8 Pork belly (thinly sliced); 2 Chikuwa; 2 Shiso leaves; 1 slice Sliced cheese; 1 Umeboshi paste; 12 Green beans; 1 Flour; 1 Panko

cookpad.japan @cookpad_jp

You can replace the ingredients inside with whatever you like! Please try different variations.

To get a crispy exterior for frying, use tempura flour, then coat with panko. Of course, you can also use regular flour with egg and coat with panko. Tempura flour has egg in it, so when I want to skimp out on eggs, I use tempura four. Recipe by Muuny

You can replace the ingredients inside with whatever you like! Please try different variations.

cookpad.japan @cookpad_jp

You can replace the ingredients inside with whatever you like! Please try different variations.

Saved

Ingredients

2 servings

8Pork belly (thinly sliced)
2Chikuwa
2Shiso leaves
1 sliceSliced cheese
1Umeboshi paste
12Green beans
1Flour
1Panko

Saved

Steps

1

Make a slit in the chikuwa lengthwise to create an opening. Prepare the shiso, cheese, green beans, and plum paste then stuff into the chikuwa.
2

Spread the pork slices out so they match the length of the chikuwa. Season the surface, sprinkle flour, then roll the stuffed chikuwa into the pork slices.
3

After wrapping, powder with flour.
4

Coat in flour water then with panko.
5

It should look like this.
6

Deep fry in oil, and but keep the temperature a little low because of the cheese inside the rolls. Once it has been cooked through, remove from oil and drain excess oil.
7

Here's how one looks when cut.