Chikuwa 竹輪 (Fish Cake) Cheese Sauté (Recipe + Video)

Chikuwa: A Staple of Japanese Cuisine

Chikuwa is a traditional Japanese fish cake prepared by wrapping seasoned fish paste, usually prepared from white fish like pollock or cod, around a bamboo or metal stick. Carefully formed into a cylindrical form, the fish paste steamed or broiled to produce a solid yet springy texture. The bamboo stick is taken out once cooked to leave a hollow core typical of chikuwa. From soups to stir-fries, this technique lets the fish cake have a light, airy consistency while keeping a faint savory taste, making it a flexible ingredient in many Japanese meals.

Using Parmesan and Aonori

Here we reimagine the classic Chikuwa recipe with a tasty twist. Sautéing it with parmesan cheese and aonori, a sort of savory green seaweed. This innovative approach transforms the mild, rather chewy fishcake to a whole other flavor sensation. The parmesan cheese gives the meal a deep, savory depth and a strong umami taste. Complimenting the Chikuwa's mild, neutral taste really brilliantly. Aonori's mild marine quality complements the natural seafood taste of the fishcake without overwhelming it. The end result is a dish with a pleasing mix of flavors. The crispy parmesan gives a pleasing texture and the aonori gives a fresh, sea-like finish. Perfect as a side dish or a stand-alone snack that will surprise and please your taste receptors, this mix makes Chikuwa a more dynamic and enticing meal.

Easy and Fast

This recipe is perfect for a weeknight meal or a unique side dish for your next dinner gathering, offering a quick and easy way to impress. I start by slicing the Chikuwa fishcakes and sautéing them with a generous sprinkle of parmesan and aonori. As the cheese melts and turns golden brown, it creates a deliciously crispy coating that brings out the best in the fishcake's mild flavor. The combination of the rich parmesan and the delicate seaweed balances the flavors beautifully. I recommend serving this dish hot, right off the pan, where its savory aroma and vibrant taste are sure to take center stage on your dinner table. It’s an effortless recipe that never fails to impress!

Recipes to serve Chikuwa with:

• Ikuradon
• Ebi Fry
• Gyudon
• Hiyayakko

Chikuwa

Cooking Japanese

Here we re-envision the traditional Chikuwa recipe by sautéing it with parmesan cheese and aonori, a sort of tasty green seaweed. The parmesan adds a savory depth, providing a nuanced umami sensation that turns the basic Chikuwa into an appealing meal.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Cuisine Japanese

Servings 2 people

Ingredients

  

1x2x3x

• 1 package Chikuwa 5 pieces
• 1 tbs Mayonnaise
• 1 tbs Grated Parmesan Cheese
• 1 teaspoon Aonori

Instructions

 

• Take the Chikuwa out of the package.
  
• Slice the Chikuwa diagonally into ¼ - ⅓ inch wide pieces.
  
• Add 1 tablespoon of mayonnaise to a pan on medium heat.
• Add the sliced Chikuwa to the pan.
  
• Add 1 tablespoon of grated Parmesan cheese.
  
• Add 1 teaspoon of Aonori.
  
• Mix everything thoroughly in the pan.
  
• Serve and enjoy!
  
• If you like, you can add a few drops of soy sauce to taste.

Keyword Cheese, Chikuwa, Fish Cake

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