Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cucumber and chikuwa fishcake sticks seasoned with spicy seaweed. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Chikuwa (fishcake )is a type of processed seafood that typically eaten in Japan. Commonly, made from fish and egg white. Cucumber in the Chikuwa is popular.
Cucumber and Chikuwa Fishcake Sticks Seasoned with Spicy Seaweed is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Cucumber and Chikuwa Fishcake Sticks Seasoned with Spicy Seaweed is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook cucumber and chikuwa fishcake sticks seasoned with spicy seaweed using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cucumber and Chikuwa Fishcake Sticks Seasoned with Spicy Seaweed:
- Make ready 1 Cucumber
- Get 1 Chikuwa
- Take 1/2 sheet Nori seaweed
- Prepare 1 tbsp Soy sauce
- Take 2 tbsp Mirin
- Get 1 tsp Vinegar
- Take 1 pinch Umami seasoning
- Take 1 Ra-yu
Great recipe for Easy Spinach and Chikuwa Fishcake Sticks with Mayonnaise and Ponzu. Chikuwa is a popular fish cake ingredient in Japan. It is used in many dishes including hot pot, deep fried, oden, and many more. Chikuwa Cucumber is one of the quick dishes that can easily fill empty spaces in your bento box.
Instructions to make Cucumber and Chikuwa Fishcake Sticks Seasoned with Spicy Seaweed:
- Combine the soy sauce, mirin, vinegar, and ajinomoto in a bowl and mix thoroughly. Tear the nori seaweed into confetti-like pieces and blend into the mixture. Add a few drops of Ra-yu.
- Add slivered cucumber and chikuwa to the mixture and mix thoroughly.
- It's ready to serve when the flavor has evenly blended.
Japanese fish cakes are made in a similar way to Thai fish cakes but the flavourings are less spicy and use common Japanese seasonings. Unlike typical Western-style fish cakes, they do not use flour or mashed potatoes to bind the fish together. Carrot, corn syrup, fish cakes, garlic, green chili pepper, green onion, hot pepper paste, onion, rice syrup, sesame oil, sesame seeds, vegetable oil, white sugar. Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). This deep-fried dish is often a side dish item in commercial Bento, but also a great home-made appetizer that goes well with drinks.
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