I came up with this recipe as a drinking appetizer that'll still delicious even if made in advance.When you cut the ham into round strips, if you cut them a bit wider than the chikuwa, the ham sticks out from the chikuwa like flowers and they look cute.You can substitute mayonnaise with ketchup if you like.　It might be cute if you change the asparagus to some other ingredient. Recipe by mybinue

I usually make this stuffed with quail eggs, but I wondered if it would be good made just with chikuwa and tried it out!You don't have to dust it with katakuriko, but if you do the sauce will coat the chikuwa better and be more delicious. Recipe by kojyu

This easy dish has become everyone's absolute favorite.Please adjust the amount of the ☆ ingredients according to your preferences. Recipe by Chopomama

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

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

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

I found it too much work to try to stuff cheese into the holes of chikuwa, so I started rolling them instead, and progressed to this stage. I've been making this for my family for 5 years - it's a long-running hit!The key is to adjust the way the cheese and shiso leaf are layered so that they don't get stacked up at the end of the roll. Although it's a bit extra work, score the chikuwa since those scores are really important in making the chikuwa easier to roll. Recipe by Karumichan

I love rollups like these. They're great for bentos and drinking appetizers.These are quite easy to make. It's best to cut the nori seaweed a little bit shorter (about 1 cm); this way, the end of the roll will be much neater.I also cut the toothpicks used to skewer the rolls in half. For about 1 serving. Recipe by Tamotan

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

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

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-