Vertically slice open the chikuwa. Pull open the edges.
On the side with the char marks, place the shiso, and 1/2 of a cheese slice.
Roll it up.
Secure with 2 toothpicks or cute plastic bento picks.
Cut the roll in half between the toothpicks.
Repeat with remaining ingredients.
Story Behind this Recipe
I created this to use up shiso leaves. I didn't have any umeboshi paste, but I think it would add a nice touch.
Processed cheese is easier to cut at room temperature. This is an unheated item, so it's a perfect filler for cold bentos. I don't use plastic picks for my family members who microwave their bento, but I use cute picks when I serve these as hors d'oeuvres.