You can replace the ingredients inside with whatever you like! Please try different variations.To get a crispy exterior for frying, use tempura flour, then coat with panko. Of course, you can also use regular flour with egg and coat with panko. Tempura flour has egg in it, so when I want to skimp out on eggs, I use tempura four. Recipe by Muuny

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

I like fried fish sticks. This time I made a cute version with seaweed and cheese.Use about 2 cm of oil to deep fry. To save time, I fried them when coated in egg and breadcrumbs. For 4 rolls. Recipe by annnnn

Try this in bentos, or as a snack with drinks!The batter is flavored with Krazy Salt and curry roux, so they are very tasty as-is without any sauce.The cheese will melt out of the ends of the chikuwa if you fry if for too long, so do it quickly... About a minute is enough. For 2 chikuwa sticks. Recipe by Erueru286

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

I had some chikuwa fish sticks and wiener sausages in the fridge, so I kind of forced them together to make a cute charaben item.If the nori seaweed won't stick, use a tiny bit of mayonnaise as 'glue'. For 2 chicks. Recipe by Mai*Mai

My friend made this when I visited her. Her rolls had shiso in them and were irresistably good!These are so easy there isn't really anything to say. They are delicious wrapped in shiso leaves too! Recipe by Tamotan

I wanted to make a dish that would make the most out of chikuwa.The size of chikuwa varies depending on the brand, so buy a little extra pork just in case so you'll have enough to wrap the chikuwa. For 2 servings. Recipe by Kajihara Ato

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 wanted to impress my yakisoba-loving husband, so I used the ingredient list on a packet of instant yakisoba noodles as a guide to creating this recipe!Slice the onion with the grain (lengthwise), and flavor it at the end. This prevents the onion from getting too watery and retains the crispy texture.When de-tangling the noodles in Step 1, add a little water to the bag before adding them to the pan and it will go smoothly. (Apparently this is what they do at my husband's favorite yakisoba restaurant.) You can use ordinary salt, but sun-dried natural sea salt will make the dish really delicious! For 2 to 3 servings. Recipe by Hironozomiyuuma

I wanted to think up a recipe using shishito peppers that would be easy and work in bentos.Don't over-cook the shishito peppers. They'll be tastier if you stop while they're still crispy.Don't use white miso. It doesn't work in this recipe. For 2 servings. Recipe by Poron526

I wanted to eat chikuwa in a different way. Recipe by Mi-chin