Cut the chikuwa into half lengthwise. Make a cut inside, too.
Coat with katakuriko well. Mix the seasonings.
Heat a frying pan with vegetable oil and sesame oil. Cook the chikuwa for both sides, like you're pushing them around the pan.
When the surface becomes crispy, add the seasonings. Turn up the heat to evaporate the sauce. It's done. Sprinkle on sansho pepper if you want.
Story Behind this Recipe
I made a great use of the texture of Nissui Chikuwa and cook it like eel kabayaki. It's a budget dish and goes well with cooked rice, too!
Coat the chikuwa in potato starch flour well, so that it absorbs the flavors well. You can cook chikuwa easily by slicing it open. It has a relatively strong flavor, so I recommend enjoying this chikuwa on top of cooked rice!