Chikuwa Tossed with Wasabi Mayonnaise is a perfect Japanese dish for those looking for a recipe that doesn't require heating the chikuwa (tube-shaped fish cake). The combination of chikuwa and wasabi mayonnaise is excellent, resulting in a harmonious dish that is well-balanced.
Jump to:
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 for texture enhances its deliciousness. It is recommended to add a small amount of soy sauce when tossing for added flavor.
The mild flavor of chikuwa pairs well with the rich and less tangy Japanese mayonnaise. 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. After shaping the mixture around sticks such as bamboo or metal, it is created by heating. So, it is characterized by its elasticity and the presence of a hole in the center. The origin is ancient, dating back to at least the 8th century, and it is one of the traditional foods that has been around for a long time.
This food is also known for its high protein content and relatively low fat, making it a popular choice for dieting in Japan. 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 substitute kamaboko for chikuwa.
When serving chikuwa tossed with some seasonings, as in this recipe, it is recommended to cut it into small pieces so that the seasoning blends well. This enhances the flavor, making it even more delicious.
Various ways to enjoy chikuwa
In addition to this dish, there are various ways to enjoy chikuwa. When eating it without heating, it is delicious when dipped in wasabi soy sauce or enjoyed with cucumber or cheese cut into long, thin strips. Tossing it with sliced cucumber and shio kombu (salted kelp) is also tasty.
When cooking, it is recommended to use chikuwa as an ingredient in simmered or deep-fried dishes. Among these options, Chikuwa Isobeage, made by sprinkling aonori (dried green seaweed flakes) on chikuwa, is particularly popular in Japan. After trying this recipe, make sure to explore various chikuwa dishes.
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 (0.17oz./5g) wasabi
- 2 Tbsp (0.84oz./24g) Japanese Mayonnaise (such as Kewpie Mayo)
- ½ Tbsp soy sauce
Topping (optional):
- shredded nori seaweed
Step-by-step instructions
🕒 Total 5 mins
Step 1
Slice the chikuwa into 0.24 inch (6mm) pieces, and slice the cucumber into 0.12 inch (3mm) rounds.
Step 2
Put the sliced chikuwa and cucumber in a bowl, and mix the seasonings (wasabi, Japanese mayonnaise, and soy sauce) well.
Step 3
Serve in each bowl. You can enhance the dish by sprinkling shredded nori seaweed according to your preference.
To Store
You can store it in the refrigerator for up to 2 days.
Recipe Card
Chikuwa Tossed with Wasabi Mayonnaise
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 (0.17oz./5g) wasabi
- 2 Tbsp (0.84oz./24g) Japanese Mayonnaise (such as Kewpie Mayo)
- ½ Tbsp soy sauce
Topping (optional):
- shredded nori seaweed
Instructions
- Slice the chikuwa into 0.24 inch (6mm) pieces, and slice the cucumber into 0.12 inch (3mm) rounds.
- Put the sliced chikuwa and cucumber in a bowl, and mix the seasonings (wasabi, Japanese mayonnaise, and soy sauce) well.
- Serve in each bowl. You can enhance the dish by sprinkling shredded nori seaweed according to your preference.
Notes
- You can store it in the refrigerator for up to 2 days.
Leave a Reply