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 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

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 thought up a refreshing side dish that can be made with just chikuwa and a few other ingredients, and that can be used as a beer snack or for guests.You just pack umeboshi into chikuwa and top it with minced shiso leaves and sesame, it also tastes delicious without any additional seasoning.You don't need to use seasoning.I think this looks even more beautiful when arranged onto a Japanese-style dish. I think you can make enough for 4 people in about 15 minutes. You can also use other oil aside from olive oil if you so desire. For 4 servings; cooks in about 15 minutes. Recipe by teiiiiiiir

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 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

These double cheese chikuwa make fantastic snacks and side dishes. I thought they'd be even more delicious than regular cheese chikuwa if I added a crispy layer of cheese on the outside too. .You don't need to oil the pan as the oil from the cheese will be sufficient. When the bottom of the cheese starts to crisp, it'll be easy to unstick so don't interfere with the cooking until that point. Recipe by AyakoOOOOO

I came up with this recipe for a bento item.Be careful not to burn them.They're also visually appealing cut in half and skewered with toothpicks or plastic cocktail picks. Recipe by uzukaji

I was chosen as a tester for some cheese.Here's a "how's this!" recipe for my husband who doesn't like cheese.I'm sure it depends on the size and shape of the cheese, so cut them to fit the chikuwa. For 2 servings. Recipe by Yagirinonegichan

This variation on cucumber chikuwa is a great drinking snack and an easy way to fill up spaces in a bento. Fill it up with whatever you like ♡ It's delicious with mentaiko or burdock root ♪So that the cucumber doesn't tear the chikuwa, use a vegetable peeler to shave the cucumber. Recipe by Heartful Kitchen Rei

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

My mother-in-law gave me a lot of chrysanthemum leaves so I made this.Step 2 is also good using shiso (perilla)Step 3, it's ok to cut them before frying. Recipe by motchan