Cucumber Stuffed Chikuwa

This is a light and delicious drinking snack. All you have to do is slide a cucumber into chikuwa to create this visually appealing bento item or appetizer.Leaving the tip of the cucumber intact, moisten it and the chikuwa to make it easier to slide through. If you push it in too hard, it will tear, so be careful. Recipe by Heartful Kitchen Rei

This variation on cucumber chikuwa is a great drinking snack and an easy way to fill up spaces in a bento. Fill it up with whatever you like ♡ It's delicious with mentaiko or burdock root ♪So that the cucumber doesn't tear the chikuwa, use a vegetable peeler to shave the cucumber. Recipe by Heartful Kitchen Rei

I made this as a drinking appetizer. Recipe by Shiroi grape

I packed these into my daughter's bento.It'll thaw most of the way and be ready to use in the time it takes to finish bento preparations.I used a 10 cm long chikuwa and cut it into fourths. I used 1/4 of a carrot cut down to 3 cm. I also used 3 cm of a cucumber.I used mayonnaise to flavor and to lubricate the fillings.For adults, you could use a wasabi mayo sauce, or ichimi spice and mayo sauce.For children, you could drizzle with melted cheese. Recipe by Misuke mama chan

My mother used to put this dish in my bento lunchbox when I was a kid.Since the chikuwa are already cooked, they are safe to put in a bento lunchbox as a side dish.When you have time, if you let the chikuwa cool in the pot, they absorb the flavour more and they will be even more delicious.Adjust the flavor of the chikuwa to preference. Recipe by Poron526

Thinking that cucumber rolls wouldn't be quite satisfying enough, I tried making the rolls with cucumbers stuffed in flavored chikuwa.It's best to go a little sparingly with the sushi rice.Try spreading a touch of wasabi if you like. For 2 rolls. Recipe by Poron526

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 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 came up with this when thinking of what I could use in a bento.Just boil the okra, let cool, and stuff into chikura. The okra is rather short, so there's not much leftover. If you boil the okra the day before, it's even easier. Recipe by Yuuyuu0221

I created this recipe when I was trying to come up with an easy and delicious side dish which uses my favourite chikuwa, and ingredients I had at home.It will also be delicious to use tomato ketchup or cheese as a substitute for mayonnaise.It's really hot so, be careful when you eat! Recipe by Momijiy

マヨごまだれが美味しい簡単にできる　お助け1品です。きゅうりの他にブロッコリーの芯も美味しい！

My husband gave me the idea when he used the term "watermelon snacks."Be careful not to mash up the watermelon too much.My favorite is the yuzu pepper paste version. Recipe by Hanamichi

I like fried hanpen fish cakes with cheese, so I used chikuwa instead the the results were delicious.It became even more tasty when I rolled in shiso leaves .It is important to fry these up quickly over a high heat!The cheese will melt and seep out if you try them for too long...You don't have to add in the yukari but if you add it and stack 2 leaves of shiso together, then it will become even more delicious with the increased fragrance of the shiso . For 1-2 servings. Recipe by Hamumaki

My mother-in-law showed me this way to eat chikuwa.The hole in the chikuwa is large, so be sure to cut the cucumbers to an appropriate size. Even if the crab meat may appear slightly loose, as long as the cucumber is snugly packed, they should turn out fine. Recipe by Kazapi-

I like creating a variety of crispy chikuwa dishes.They are hot, so please be careful not to get burned.They burn easily, so check on them often. Recipe by Momijiy

I added some variation to a recipe taught to me by my mother-in-law.For a different tasty touch, try substituting shichimi togarashi (seven spice condiment) for the black pepper.If the asparagus stalk is too thin, it may fall out of the chikuwa while frying. Select a thick asparagus stalk for best results. Recipe by Megurin

An easy-prep recipe using cucumber and chikuwa fishcake sticks. I love the combination of vinegar and ra-yu hot sesame oil.Use Ra-yu (hot sesame oil) to taste, but perhaps more is better? Recipe by mama deko

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 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 for a bento item.Be careful not to burn them.They're also visually appealing cut in half and skewered with toothpicks or plastic cocktail picks. Recipe by uzukaji

I wanted to cook an easy drinking appetizer with chikuwa.Shredded cheese is the same as thinly sliced natural cheese. It's mainly used in dishes similar to pizza. Recipe by TOMOMO

This is a Chinese cabbage version of "Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened the soup and created an ankake dish. Recipe by Pukuttopukumaru

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

I was looking for a potential lunch box dish in the fridge and found chikuwa. I tried this with wasabi and it turned into quite an adult taste!Depending on the amount of wasabi you use, this recipe will change from a lunch box or appetizer to a game of wasabi roulette. So please be careful when you mix the wasabi! Add it little by little as you taste.I tried different combinations such as cream cheese & gochujang and mustard. But the wasabi combination is the best. Recipe by MidnightR

I wanted to cook one more side dish, so I used chikuwa fishcake sticks which I had on hand in the refrigerator.Baking the chikuwa fishcake sticks too long will make the chikuwa expand and mayonnaise will overflow.It's ok to bake it until the tops are lightly browned. Recipe by Koumasamam

I had chikuwa fishcake sticks on hand. The expiration date was getting close, so I wanted to make something delicious with them. Recipe by Niwa no asagao

Cucumber chikuwa is a great appetizer, and I made it to be more voluminous! You can eat a lot of these spring rolls in place of a salad I stuff chikuwa with whatever I fancy to enjoy various kinds of fresh spring rolls.It's quicker to rehydrate rice paper wrappers in hot water, but they will be difficult to handle if they soften too much. So you won't fail much if you rehydrate them in water until you get used to making fresh spring rolls. If the rice paper wrapper is too hard to roll, it will soften with the moisture from the vegetables, so let them rest for a little. The rice paper wrapper will soon soften enough to roll. Recipe by Heartful Kitchen Rei

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 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