Chikuwa fishcake sticks go well with anything, it is an all-purpose food.I'm trying to think of enjoyable ways to serve chikuwa.An easy recipe that only requires cutting, topping, and baking. Recipe by Momijiy

I love marinated squid, but squid is quite expensive, so I cooked this recipe with inexpensive chikuwa.It's an easy recipe which doesn't even use a stove. Recipe by JUNSEI mama

I tried wrapping chikuwa with cream cheese and shiso leaves, and it became a delicious little item! I've been addicted to these ever since. I enjoy them with wine or beer!Use as much cream cheese as you like. I use about 1 tablespoon per chikuwa. For 3 rolls. Recipe by Miruchan mama

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 wanted to do something with the bell peppers in the refrigerator.The chikuwa fish sticks are seasoned with salt, so add half the chicken soup stock and taste before adding more. I think 1 teaspoon is pretty salty, so it's good if you're using this as a drinking appetizer.I usually add 2/3 teaspoon of chicken stock. Crush the sesame seeds between your thumb and forefinger. For 1 to 2 side servings. Recipe by Kamerin

I just decided to fry this up. I enjoy frying food in mayo and sauce.There's nothing much to it, but adjust the ingredients to taste based on the dishes it will be accompanying. Recipe by Yu-nyao

In the Kansai region we use different sauces for everything - okonomiyaki, yakisoba, takoyaki. They're delicious and worth having around -- it's just a bit challenging to get through all of them.Add the sauce to the pan after turning off the heat. If you put it in when the pan is hot it may spit or get burned and char unpleasantly. Recipe by Marrietty

I made this with ingredients I had at home, and the flavor suits my kids' tastes.My family uses chopped chikuwa and shimeji chopped slightly large. Recipe by Uenoshokudo

I tried flavoring with shio-konbu instead of usual butter or soy sauce. This flavor became addictive!Using the green part of the leek will add more colour and flavour. Adjust the amount of shio-konbu according to your taste. Scallops, kamaboko or chicken will also be tasty in this recipe. Adding garlic will be good too. Recipe by Renbasu

I entered Itoen's recipe contest, and won the 20 different vegetables they use in their vegetable juice.I used the green peppers and red peppers from that to think up a new recipe.Seasoning the thinly-sliced chikuwa with soy sauce and potato starch flour beforehand gives a meaty texture.It looks pretty if you use red pepper, but it tastes great with just green peppers. Make sure not to over-cook the green peppers. Recipe by Cha-miru

I wanted to make a dish that would make the most out of chikuwa.The size of chikuwa varies depending on the brand, so buy a little extra pork just in case so you'll have enough to wrap the chikuwa. For 2 servings. Recipe by Kajihara Ato

I've made way too much potato salad... I was wondering about ways to use them up. That's when I saw the bag of chikuwa and came up with this recipe. I served this with ketchup. So good!Add mayonnaise, salt and pepper to the potato salad for a stronger flavor. For 1 bag worth of chikuwa sticks. Recipe by vivianstyle