Chikuwa Tossed with Wasabi Mayonnaise is a great choice for those looking for a Japanese recipe featuring chikuwa (tube-shaped fish cake). The combination of chikuwa and wasabi mayonnaise is excellent, resulting in a harmonious dish that is well-balanced.
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What is Chikuwa Tossed with Wasabi Mayonnaise?
Chikuwa Tossed 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 using only chikuwa as the main ingredient, incorporating crunchy elements like cucumber or enoki mushrooms enhances its deliciousness and texture.
The mild flavor of chikuwa pairs well with the rich, less tangy Japanese mayonnaise and spicy flavor of wasabi. Since it is easy to prepare by just tossing, you can make it within 5 minutes. Nevertheless, it offers a flavor that will leave you craving more.
What is chikuwa anyway?
Chikuwa refers to a processed food made by blending fish paste with salt, sugar, starch, egg white, and other ingredients. It is created by heating the mixture after shaping it around sticks. Because of this, it is characterized by its elasticity and the presence of a hole in the center.
This food is also known for its high protein content and relatively low fat. There is a similar food item called 'kamaboko,' also made from fish paste, but the only difference between kamaboko and chikuwa lies in their shapes. Therefore, you can use kamaboko instead of chikuwa in many cases, including in this dish.
When serving chikuwa tossed with seasonings, it is recommended to cut it into small pieces so that the seasoning blends well. This enhances the flavor, making it even tastier.
Various ways to enjoy chikuwa
In addition to this dish, there are various ways to enjoy chikuwa in Japan. When eaten raw, it is popular to 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 also a tasty option.
When cooking, it is recommended to use chikuwa as an ingredient in simmered or deep-fried dishes. Among these options, Chikuwa Isobeage, made by coating chikuwa with aonori (dried green seaweed flakes) and deep-frying it, is particularly popular in Japan. After trying this recipe, consider exploring other chikuwa dishes.
📋Step-by-step recipe
Ingredients
- 4 chikuwa (tube-shaped fish cake)
- 1 Japanese or Persian cucumber (If using Persian cucumber, increase the quantity by about 1.5 times.)
Seasonings:
- 1 tsp wasabi
- 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
Cut chikuwa into ¼-inch (6mm) pieces, and slice cucumber into ⅛-inch (3mm) rounds.
Step 2
Put the chikuwa and cucumber pieces in a bowl, and mix seasonings (wasabi, Japanese mayonnaise, and soy sauce) well.
Step 3
Serve in bowls and sprinkle shredded nori seaweed to taste.
To Store
You can store it in the refrigerator for up to 2 days.
Recipe card
Chikuwa Tossed with Wasabi Mayonnaise (Chikuwa Salad)
Ingredients
- 4 chikuwa (tube-shaped fish cake)
- 1 Japanese or Persian cucumber (If using Persian cucumber, increase the quantity by about 1.5 times.)
Seasonings:
- 1 tsp wasabi
- 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
- Cut chikuwa into ¼-inch (6mm) pieces, and slice cucumber into ⅛-inch (3mm) rounds.
- Put the chikuwa and cucumber pieces in a bowl, and mix seasonings (wasabi, Japanese mayonnaise, and soy sauce) well.
- Serve in bowls and sprinkle shredded nori seaweed to taste.
Notes
- You can store it in the refrigerator for up to 2 days.
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