Chikuwa and Cucumber Tossed in Miso and Mayonnaise

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！

I vary our salad everyday with different combinations. If you don't have sweet chili sauce, you can make your own!If you let this sit awhile the daikon sprouts will get soggy, so eat it right away. It's important to dry the ingredients well before tossing for a delicious taste. Recipe by Heartful Kitchen Rei

Using helpful ingredients such as chikuwa and dried foods, I came up with a Japanese-style salad that goes well with rice. The fiber in the hijiki seaweed helps control fat, and is packed with minerals! Pairing with meals on days that we cook meat or fried foods is one of my family's (modest) health-control tricks.The crunchy texture of the bean sprouts is one of the delicious points! Please make sure to thoroughly drain the water at Step 1!Adjust the amount of miso according to its salt content. For 4 people. Recipe by pogue

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

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'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

When I was having coffee with friends who are also moms, we started talking about food for bentos.That's when I came up with this recipe.My son loves mentaiko, so I usually pack all sorts of mentai-mayo food in his bento.Because the two pieces will be stuck together (as seen in the photo of step 4), I recommend you break them apart before adding into bentos.If you leave them stuck together, the cheese for the other piece will come off when you try to eat one chikuwa. For 1 to 2 servings. Recipe by yuyuxyuyu

I thought up this recipe as a bento filler.If you tie the chikuwa too tightly, they'll break, so be gentle. Recipe by Bu-nyanm

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

I wanted to make something tasty, fast, and cheap.Listen to the band Kyari Pamyu Pamyu as you make this. Recipe by Kojima ponsuke

Wasabi adds a delicious accent and a punch to dishes.If you have time, mix the miso and wasabi, add the cucumber and marinate. The flavors will penetrate the cucumber and it turns into a quick pickle. Add mayonnaise just before serving. For 1 cucumber's worth. Recipe by ayureo

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

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

I made this as an extra dish for dinner My boyfriend loves Japanese curry, so I made this with a Japanese curry flavor. I just added mayonnaise and grated sesame seeds and it turned out rich and tasty. I only use a tablespoon of mayonnaise for health reasons, but if you aren't counting calories, add as much as you like. It will be wonderful! By the way, in the photo I served it with a fork, but it's much easier to eat with chopsticks.If you don't have spring cabbage, you can use the soft leaves of normal cabbage. For 2 servings. Recipe by ochikeron

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 love seasoning my stir-fries and sautées with oyster sauce and mayonnaise. For 2 servings. Recipe by Kazuetei 2gou

I thought of this using the leftovers from fresh potato salad.If you want to leave the spiciness of the kimchi intact, then you can use just 1/2 a tablespoon of mayonnaise. Recipe by Nncook

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

I used the cucumber and shiso leaves left over after making(Easy Chikuwa with Cucumber, Ume, Shiso Leaves) to make another dish.I used about a teaspoon of wasabi paste. Please adjust the amount to your taste. Recipe by Snow*Love

I wanted to use up the shiso leaves I grew on my balcony.It's fine to heat the cabbage until it wilts a little. Microwave it to suit your liking. Recipe by Naopa-ku

I came up with this recipe to use up the chikuwa that's been sitting in the fridge.If you want to use the same frying pan for another dish (to reduce dirty dishes), spread parchment paper on the frying pan before you cook. These are also good toasted in a toaster oven. For 6 servings. Recipe by Shiawasenashokutaku

I thought chikuwa would be good with spinach.Be sure to get out all the excess water from the spinach! Recipe by Okojo1027

My husband loves the combination of mayonnaise and yuzu pepper paste. I mixed them with cucumber and chikuwa to make an easy side dish.None in particular. Adjust the amount of mayonnaise and yuzu pepper paste to taste. For 2 to 3 servings. Recipe by happy sky

I came up with this dish when I was pressed for time but had scallions and chikuwa on hand.I just spread sauce and popped them in the toaster oven.From time to time, peek into your toaster to see how they're coming along.If the sauce is too spicy, dilute with mirin for sweetness. Recipe by Shokupanda

Chikuwa tempura is tasty, but it's a bother to take care of the oil afterwards. So I thought up this sautéd version that has the same texture and rich taste.It can be varied in many ways, and the ingredients are simple, so it's great to serve as drinking appetizers to unexpected guests.By coating the chikuwa pieces completely in katakuriko and sautéing with mayonnaise, they'll taste as rich and crispy as if they've been deep fried.The key is to cook them until they're no longer floury, and are properly browned all over. For 4 servings. Recipe by ryueru

I came up with this side dish recipe when I was trying to think of toppings for my favourite chikuwa.Freshly cooked ones are very hot. Please be careful not to get burned.It's ok to use frozen corn! For 4 pieces. Recipe by Momijiy

This side dish is more like a salad or an appetizer. I thought this might make a dish to serve between the main dishes.For the umeboshi, I used homemade ones with low salt content (10%).Mayonnaise makes it like salad. Recipe by Mimato

You can make this dish with the ingredients you always have at home. I often make this dish.I like to use plenty of cheese for this dish.Taste first and season with the salt and pepper at the 3 ( I prefer strong seasoning for this). Recipe by Tsutsukumi

We have often eaten chikuwa at our house since long ago. I made everybody's favorite mayonnaise flavour.Nothing to note, since this recipe is very easy.Using parsley or shiso leaves instead of scallions will add more color!Sprinkle with shichimi pepper to your liking. Recipe by Doremi08

I tried making a zucchini dish that goes well with rice.For the seasoning, just mayonnaise is fine, but adding miso makes the dish a perfect accompaniment to rice.● Cook over high heat.● The salt content of the miso will vary, so taste it as you go and adjust the seasonings as necessary. Recipe by Raby