This is about it: sliced peppers, chikuwa, nori seaweed, and garlic shoot.
Mix the batter ingredients together to make the curry flavored batter.
Cut each chikuwa in half diagonally, and push the julienned pieces of vegetable into the hole.
Wrap a piece of nori seaweed around each piece of chikuwa, and use a bit of the batter to secure the ends. They look like this. Now let's coat them in batter.
Don't dunk the chikuwa pieces in the batter or they'll be coated with too much of it. Just place the pieces on top of the batter.
Just coat the chikiwa with batter by spreading it using disposable chopsticks. This way, the vegetables won't get batter-coated and the pieces won't get too heavy.
Deep fry quickly in hot oil and they're done.
The garlic shoot, bell pepper, and curry powder make these deep fried morsels taste very meat-like and really satisfying.
I highly recommend mixing the tonkatsu sauce with sesame seeds and Japanese mustard. The stuffed chikuwa is tasty even when cold, so they are great in bentos.
Story Behind this Recipe
I'm broke... but I want to eat something yummy... They're nothing special, but these morsels are really satisfying.
Don't dunk the pieces in batter; spread with chopsticks instead. Brightly colored vegetables are much more nutritious when combined with oil. Deep fry quickly in hot oil, ok? You can eat a ton of side vegetables with these. Be sure to have a lot of veggies ready to go.