Thick Chikuwa Wraps

Name: Thick Chikuwa Wraps
Yield: 4 servings
Cuisine: American
Ingredients: 3 Chikuwa; 3 Aburaage; 250 grams Pork or thinly sliced meat; 400 ml ◎Dashi stock (or 400 ml water with 2/3 teaspoon of dashi stock granules); 2 tbsp ◎Sugar; 2 tbsp ◎Sake; 2 tbsp ◎Soy sauce

cookpad.japan @cookpad_jp

I came up with this recipe to add some bulk to chikuwa for a side dish.

It's so easy, there's nothing much to it. For 4 servings. Recipe by Kyoku

I came up with this recipe to add some bulk to chikuwa for a side dish.

It's so easy, there's nothing much to it. For 4 servings. Recipe by Kyoku

cookpad.japan @cookpad_jp

I came up with this recipe to add some bulk to chikuwa for a side dish.

It's so easy, there's nothing much to it. For 4 servings. Recipe by Kyoku

I came up with this recipe to add some bulk to chikuwa for a side dish.

It's so easy, there's nothing much to it. For 4 servings. Recipe by Kyoku

Saved

Ingredients

4 servings

3Chikuwa
3Aburaage
250 gramsPork or thinly sliced meat
400 ml◎Dashi stock (or 400 ml water with 2/3 teaspoon of dashi stock granules)
2 tbsp◎Sugar
2 tbsp◎Sake
2 tbsp◎Soy sauce

Saved

Steps

1

Slice the aburaage open, and pour hot water over them to drain excess oil. Lay thin slices of meat on top of the aburaage. Roll the aburaage and meat up on a stick of chikuwa. Secure end with a toothpick.
2

Add all of the ◎ ingredients to a pan, bring to a boil, add the chikuwa wraps and simmer in the sauce. Flip them over, and when the sauce is well absorbed, cut into quarters.
3

Serve them up!