Stack-Baked Chikuwa and Spring Potato

Stack-Baked Chikuwa and Spring Potato

This is flavored with cheese and nori seaweed. It goes great with the chikuwa. It is also healthy because it has lots of cabbage.


Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
3 sticks
Spring potatoes
Sliced cheese
4 slices
Toasted nori seaweed
1 whole sheet
2 tablespoons
Soy sauce
2 tablespoons
Sliced scallions
as needed


1. This time I used Suzuhiro grilled chikuwa. It has ginger in it.
2. Slice the spring potatoes with a slicer, and soak briefly water.
3. Shred the cabbage, soak briefly in water, and strain.
4. Slice the chikuwa diagonally into 5 mm.
5. Add a tablespoon of oil to a frying pan, spread out the potatoes evenly, add a tablespoon of oil around the pan on top of the potatoes, turn on the heat, and cook over medium heat.
6. After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
7. Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
8. Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
9. Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
10. Turn off the heat after the cheese has melted.
11. Transfer to a plate, garnish with green onions, and it is done.

Story Behind this Recipe

I had chikuwa and spring potatoes, so I made this.