Chikuwa Tossed with Wasabi Mayonnaise
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.
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.
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