I had wasabi and chikuwa and cucumbers on hand, so I came up with this.Nothing in particular. Recipe by Tatakaukokkusan

Chikuwa tastes great fried and wrapped in nori, but since I don't like frying food, I simply tossed them with seasoning.The small amount of sesame oil is only used to bond the ao-nori to the chikuwa, so adjust to taste. Even without adding any salt, this is really delicious. Recipe by Yamausa

I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after.Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100

I've been grappling with tasty ways to consume a large amount of komatsuna that my farmer friend gave me.When I tried fixing a dish of it with my favorite chikuwa, sesame seeds, mayonnaise, and soy sauce, it turned out great.The time it takes to prepare this dish depends on your particular microwave and the amount and condition of the vegetables you use.Please keep and eye on the microwave while preparing this dish, and adjust the cooking time accordingly.Adjust the seasoning to taste. Recipe by Plus Nine

I thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.You don't need to use seasoning.I think this looks even more beautiful when arranged onto a Japanese-style dish. I think you can make enough for 4 people in about 15 minutes. You can also use other oil aside from olive oil if you so desire. For 4 servings; cooks in about 15 minutes. Recipe by teiiiiiiir

I was curious how the combination of miso with mayonnaise would taste. They harmonized nicely creating a mellow, mild taste.Adjust the amount of ingredients to taste. Recipe by annnnn

The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective.By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

Since it's easy to make, I can make it as a bento side dish and stuff it in the empty spaces left over in a bento box. It's really useful.Please make sure not to cut through the chikuwa fish cake sticks while making crisscross pattern cuts.Please adjust the amount of umeboshi to your liking. Recipe by Iriko

I thought up a new way to use my freshly pickled umeboshi from this year.I suggest using a thick chikuwa since they give a nice texture. Recipe by Snow*Love

I wanted to come up with an easy salad dish with avocado and chikuwa.It's super easy. For 3-4 servings. Recipe by Kyoku

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama