Chikuwa, Japanese Tubular Fish Cake, can be eaten without cooking because it is already steamed and grilled. Of course you can cook it into a variety of dishes such as ‘Tempura’. Chikuwa is a delicious filling and topping for Sushi. You don’t need to cook it, but today I pan-fried it and seasoned with Soy Sauce and Mirin. It tastes much better with Sushi Rice.
Makes
1 Serving
Ingredients
5cm Cucumber *cut into small bite-size pieces
1/4 cup Edamame Beans *optional, thawed if frozen
Salt
1 Egg
Oil for cooking
50g Chikuwa (Japanese Tubular Fish Cakes) *cut into bite-size pieces
1 teaspoon Mirin
1 teaspoon Soy Sauce
1/4 sheet Toasted Nori *cut into fine strips
Toasted Sesame Seeds
Sushi Rice
1 serving (about 200g) Cooked Rice *must be hot
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt
*Note: If you are going to cook a larger amount, see ‘Sushi Rice’ page
Method
Make Sushi Rice first. Mix Sugar, Rice Vinegar and Salt in a small bow, add it to hot Cooked Rice, and mix well. This can be done in a serving bowl. Set aside and cool.
In a small bowl, combine Cucumber and Edamame, add a pinch Salt, mix to combine, and set aside.
Whisk Egg and lightly season with Salt. Heat a small frying pan over medium low heat, lightly oil it, and cook Egg into dry scrambled Egg. Transfer to a small plate.
Add an extra small amount of Oil to the pan, cook Chikuwa pieces until nice browned, lower the heat, add Mirin and Soy Sauce, then stir to combine. *Note: Be aware Chikuwa is very quick to get burn.
Mix cooled Sushi Rice with Cucumber and Edamame, arrange Egg and Chikuwa on the Rice, place Nori and Sesame Seeds on top, and enjoy.
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