Easy Appetizer! Chikuwa Stuffed with Umeboshi, Shiso Leaves, and Cucumbers
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
Easy Appetizer! Chikuwa Stuffed with Umeboshi, Shiso Leaves, and Cucumbers
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
Open in Cookpad AppSteps
- 1
Prepare the ingredients. Make a cut lengthwise down one side of the chikuwa stick. Quarter the cucumber lengthwise. Remove the seed from the umeboshi, and mince.
- 2
Stuff the chikuwa with ingredients, starting with the shiso leaf, next with the ume paste, then the cucumber.
- 3
Slice up into as many pieces you need, and serve 'em up!
- 4
Here they are arranged differently.
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