Japanese Chikuwa Salad with Wasabi Mayonnaise is a great choice for those looking for a Japanese dish featuring chikuwa (a tube-shaped fish cake). The combination of chikuwa and wasabi mayonnaise is excellent, creating a well-balanced flavor.
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What is Japanese Chikuwa Salad with Wasabi Mayonnaise?
Japanese Chikuwa Salad with Wasabi Mayonnaise is, as the name suggests, a dish in which chikuwa is tossed with wasabi and Japanese mayonnaise. While you can make it with just these ingredients and seasonings (soy sauce or salt), adding crunchy elements, such as cucumbers, onions, or enoki mushrooms, enhances both the flavor and texture. It is also a good idea to top it with shredded nori seaweed, depending on your preference.
The mild flavor of chikuwa pairs beautifully with the heat of wasabi and the rich, less tangy Japanese mayonnaise. Since it is easy to prepare by simply tossing everything together, you can make this dish in no time. Despite its simplicity, it offers a distinctive flavor that will leave you wanting more.
What is chikuwa anyway?
Some of you might not be familiar with chikuwa. Chikuwa is a processed food made by blending fish paste with salt, sugar, starch, egg whites, and other ingredients. It is produced by heating the mixture after shaping it around sticks, which gives it an elastic texture and a hole in the center.
This food is also known for being high in protein and relatively low in fat. There is a similar food called kamaboko, which is also made from fish paste, and the main difference between kamaboko and chikuwa is their shape. For this reason, you can use kamaboko instead of chikuwa in many cases, including in this dish.
When serving chikuwa tossed with seasoning, it is best to cut it into small pieces so that the seasoning can blend better. This enhances the flavor, making it even more delicious.
Why wasabi mayonnaise is the perfect match
There is a reason why chikuwa is tossed with wasabi mayonnaise in this salad.
Chikuwa, made from fish paste, naturally pairs well with the sharp, distinctive flavor of wasabi—just like it does with sushi and sashimi (thinly sliced raw fish). The addition of Japanese mayonnaise brings a creamy richness and a hint of tanginess that softens the heat of the wasabi, resulting in a well-balanced overall flavor. The chewy texture of the chikuwa, combined with the smoothness of the wasabi mayo, creates a satisfying and enjoyable mouthfeel.
Moreover, tossing the chikuwa with wasabi mayo enhances its natural umami. Simply combining these ingredients brings out the best in each of them, which is why this way of enjoying chikuwa is popular in Japan.
Versatile ways to enjoy chikuwa
One popular way to enjoy chikuwa in Japan is by tossing it with wasabi mayonnaise, but there are many other ways to enjoy it as well.
When eaten raw, it is common to simply dip it in wasabi soy sauce or pair it with long, thin strips of cucumber or cheese. Tossing chikuwa with thinly sliced cucumber and shio kombu (salted kelp) is another tasty option.
On the other hand, when cooked, it is best to use chikuwa in simmered or deep-fried dishes. Among these, Chikuwa Isobe-age, made by coating chikuwa with aonori (dried green seaweed flakes) and deep-frying it, is particularly popular. After trying this recipe, it might be fun to explore other chikuwa dishes.
📋Step-by-step recipe
Ingredients
- 4.2 oz chikuwa (a tube-shaped fish cake)
- 1 Japanese cucumber or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
Seasonings:
- 1 tsp wasabi paste
- 1 ⅔ Tbsp Japanese Mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- ½ Tbsp soy sauce
Topping:
- shredded nori seaweed
Instructions
🕒 Total: 5 mins
Step 1
Slice the chikuwa into ¼-inch (6 mm) pieces and the cucumber into ⅛-inch (3 mm) rounds.
Step 2
Put the chikuwa and cucumber in a bowl, then toss them with the seasonings (wasabi, Japanese mayonnaise, and soy sauce) until well coated.
Step 3
Serve in a bowl and sprinkle shredded nori seaweed on top to taste.
To store
You can store it in the refrigerator for up to 2 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Japanese Chikuwa Salad with Wasabi Mayonnaise
Ingredients
- 4.2 oz chikuwa (a tube-shaped fish cake)
- 1 Japanese cucumber or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
Seasonings:
- 1 tsp wasabi paste
- 1 ⅔ Tbsp Japanese Mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- ½ Tbsp soy sauce
Topping:
- shredded nori seaweed
Instructions
- Slice the chikuwa into ¼-inch (6 mm) pieces and the cucumber into ⅛-inch (3 mm) rounds.
- Put the chikuwa and cucumber in a bowl, then toss them with the seasonings (wasabi, Japanese mayonnaise, and soy sauce) until well coated.
- Serve in a bowl and sprinkle shredded nori seaweed on top to taste.
Notes
- You can store it in the refrigerator for up to 2 days.
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