Simple Chikuwa with Mustard Dressing

Name: Simple Chikuwa with Mustard Dressing
Yield: 2 servings
Cuisine: American
Ingredients: 2 Chikuwa; 50 grams Assorted young leaf sprouts (or pea shoots/daikon radish sprouts etc.); 1 tsp ☆Sugar; 2 tsp ☆Soy sauce; 1/2 tsp ☆Japanese mustard; 1 one shake ☆Stock granules (optional)

cookpad.japan @cookpad_jp

I made a dish with some chikuwa and an assortment of sprouts I had in the fridge, and it turned out to be one delicious dish.

You can use pea shoots, daikon shoots, or even potherb mustard (mizuna) in place of the assorted young sprouts. In order to keep the crunchy texture, make sure not to over-boil (I blanched in 10 second intervals). The chikuwa will become softer if placed in hot water, and will soak up the seasoning better. Recipe by Usagi no Cima

I made a dish with some chikuwa and an assortment of sprouts I had in the fridge, and it turned out to be one delicious dish.

cookpad.japan @cookpad_jp

I made a dish with some chikuwa and an assortment of sprouts I had in the fridge, and it turned out to be one delicious dish.

Saved

Ingredients

2 servings

2Chikuwa
50 gramsAssorted young leaf sprouts (or pea shoots/daikon radish sprouts etc.)
1 tsp☆Sugar
2 tsp☆Soy sauce
1/2 tsp☆Japanese mustard
1one shake ☆Stock granules (optional)

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Steps

1

Thinly slice the chikuwa diagonally, pour hot over over it, and drain. Blanch the assorted young sprouts, let cool, and wring out the remaining water.
2

Mix the ☆ seasoning ingredients. Add mustard to taste (make sure not to add in too much).
3

Place Step 1 into a bowl, top with the dressing from Step 2, and it is done .