Cut the cheese in half, and cut the nori seaweed to about the same size as the cheese.
Finely chop the shiso leaves.
Open up the chikuwa, place the cheese and nori seaweed inside, and roll it up.
Secure the overlap in 2 places with a toothpick.
Cut the roll from step 5 into 2 equal halves.
Make the other rolls in the same manner.
Add shiso leaves to the ＊ ingredients, and mix together.
Coat the rolls from Step 7 with the mixture from step 8 in a pan preheated with vegetable oil, cook until crispy, remove the toothpicks, and it is done.
Story Behind this Recipe
I wanted to make something combining chikuwa and shiso leaves, so I mixed shiso leaves into the breading just like Isobe-style fried food, and fried these up. It's an inexpensive yet filling little dish.
It is best to let the nori seaweed settle in the chikuwa for a bit before cutting.
When coating the rolls, if you roll them about while scooping up the shiso leaves, then they will be covered in lots of shiso.
The hint of mayonnaise in the mixture will make the rolls mild and rich.