Chikuwa Stuffed with Cheese, Cucumbers, and Takuan

I came up with this recipe for my takuan-loving family.Adjust the taste with salt if needed.This pasta tastes better with a generous amount of lemon juice! Recipe by Jellyfish

Takuan is usually eaten with a bowl of rice.I made this for my son's bento and he really liked it, so here's the recipe.You can also put the filling into the rice rather than mixing it in. Recipe by Arikan

I thought of an easy-to-eat and fun dish because I received a lot of takuan pickles as a gift.The takuan pickles I used this time came with pickling liquid. If you're using pickles without the liquid, the flowers might feel slightly stiffer when you try to open them up. Recipe by Sumireno usagi

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

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

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

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 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

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

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 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