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.
Cooksnaps
Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/
Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
Instant Pot Korean Sweet Brown Sugar Potatoes
Elyna Ottawa -
-
Boursin Beef Stroganoff Crockpot
-
-
-
connor.lawson -
-
-
-
-
Juicy Pan-Fried Pork with Ginger
-
A Korean Recipe From My Omoni (Mother): Bulgogi
-
Chikuwa Gochujang Mayonnaise Melt
-
Simple Goya and Bacon Scramble
-
-
-
-
Pan-Fried Pork Cutlets Seasoned with Ginger and Garlic
-
Chunky Fish Sausage and Vegetable Kakiage Fritters
-
For Your Bento! Easy Ginger Pork with Lots of Onions
Comments