An Easy Snack! Chikuwa Fish Sticks and Pickled Red Ginger Rolls

My mom used to make this for me when I was a kid. I used to ask for these in my bento every day. Now that I'm an adult, I enjoy them now with alcohol. My friend's twins, who are usually in good terms, fight over these and would even eat them if they fell on the floor. That's how good they are.I like spicy mayonnaise, so I usually have it with these fish sticks, but you can use normal mayonnaise, spicy cod roe, or wasabi. The bread crumbs are optional. Use egg instead of bread crumbs to make piccata. Recipe by food town

My husband loves the combination of mayonnaise and yuzu pepper paste. I mixed them with cucumber and chikuwa to make an easy side dish.None in particular. Adjust the amount of mayonnaise and yuzu pepper paste to taste. For 2 to 3 servings. Recipe by happy sky

My mother-in-law gave me a lot of chrysanthemum leaves so I made this.Step 2 is also good using shiso (perilla)Step 3, it's ok to cut them before frying. Recipe by motchan

You can make this dish with the ingredients you always have at home. I often make this dish.I like to use plenty of cheese for this dish.Taste first and season with the salt and pepper at the 3 ( I prefer strong seasoning for this). Recipe by Tsutsukumi

I wanted to make something combining chikuwa and shiso leaves, so I mixed shiso leaves into the breading just like Isobe-style fried food, and fried these up.It's an inexpensive yet filling little dish.It is best to let the nori seaweed settle in the chikuwa for a bit before cutting.When coating the rolls, if you roll them about while scooping up the shiso leaves, then they will be covered in lots of shiso.The hint of mayonnaise in the mixture will make the rolls mild and rich. For 2 people. Recipe by *Anna*

I wanted to impress my yakisoba-loving husband, so I used the ingredient list on a packet of instant yakisoba noodles as a guide to creating this recipe!Slice the onion with the grain (lengthwise), and flavor it at the end. This prevents the onion from getting too watery and retains the crispy texture.When de-tangling the noodles in Step 1, add a little water to the bag before adding them to the pan and it will go smoothly. (Apparently this is what they do at my husband's favorite yakisoba restaurant.) You can use ordinary salt, but sun-dried natural sea salt will make the dish really delicious! For 2 to 3 servings. Recipe by Hironozomiyuuma

I like fried fish sticks. This time I made a cute version with seaweed and cheese.Use about 2 cm of oil to deep fry. To save time, I fried them when coated in egg and breadcrumbs. For 4 rolls. Recipe by annnnn

I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too!You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely.I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead. For bentos for 2 people. Recipe by Gissele

Try this in bentos, or as a snack with drinks!The batter is flavored with Krazy Salt and curry roux, so they are very tasty as-is without any sauce.The cheese will melt out of the ends of the chikuwa if you fry if for too long, so do it quickly... About a minute is enough. For 2 chikuwa sticks. Recipe by Erueru286

I wanted to think up a recipe using shishito peppers that would be easy and work in bentos.Don't over-cook the shishito peppers. They'll be tastier if you stop while they're still crispy.Don't use white miso. It doesn't work in this recipe. For 2 servings. Recipe by Poron526

I wanted to eat chikuwa in a different way. Recipe by Mi-chin

I had some chikuwa fish sticks and wiener sausages in the fridge, so I kind of forced them together to make a cute charaben item.If the nori seaweed won't stick, use a tiny bit of mayonnaise as 'glue'. For 2 chicks. Recipe by Mai*Mai