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 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 had spaces to fill in between the side dishes packed in my bento box.None in particular! For 2 pieces. Recipe by HEWA

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 created this to use up shiso leaves. I didn't have any umeboshi paste, but I think it would add a nice touch.Processed cheese is easier to cut at room temperature.This is an unheated item, so it's a perfect filler for cold bentos.I don't use plastic picks for my family members who microwave their bento, but I use cute picks when I serve these as hors d'oeuvres. Recipe by Karupinetto

I always get excited when they're selling butterflied and dried sardines or horse mackerel.Since the fish will be seasoned with the pickled plum, the modest amounts of seasoning in the recipe are all you need. I recommend a simple taste for this dish. Recipe by koumedesu

A kind of rolled sushi you can find in a local supermarket.I love this combination.Easy to make at home.You can wrap in the ingredients to cut out step 1with the rest of the ingredients.Leave about 3cm of empty space, where you don't put use rice in step 3. Recipe by Shampoo hat

You can replace the ingredients inside with whatever you like! Please try different variations.To get a crispy exterior for frying, use tempura flour, then coat with panko. Of course, you can also use regular flour with egg and coat with panko. Tempura flour has egg in it, so when I want to skimp out on eggs, I use tempura four. Recipe by Muuny

I looked this up in a cook book, and changed the procedure.When cutting a lattice pattern into the chikuwa, the chikuwa will tend to roll up, making it difficult to do, but cutting in fine lines into the rolls will give more of a squid feel. Be careful of cutting through carelessly. For 8 rolls. Recipe by Mokodeli

This is a good way to use up shiso leaves. The garlic-soy sauce flavor is quite addictive!The key is to steam-fry the chicken! Don't forget the resting period at the end, too.I recommend using low-salt, slightly sweet umeboshi plums. Recipe by smooth

I always have chikuwa, cucumber, and ham in my bento, but I thought it would be cute to make chikuwa rolls.Just cut and roll to make this easy side dish. Recipe by Momijiy

I created this as a drinking appetizer for cherry blossom viewing!Deep-frying for a while at low temperature helps them keep their crispy texture even after they've cooled down!The key is to close up the wrappers completely with the katakuriko and water mixture so that the filling won't come out. Recipe by Kirakira