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Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese

Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese

Since thinly sliced pork is wrapped around chikuwa fish paste sticks, you only need a little meat for this dish so it's kind to your wallet. The cut ends make a cute addition to bentos too!

Ingredients: 2 sticks (1-2 servings)

Pork belly (thinly sliced)
6 - 8
Chikuwa
2
Shiso leaves
2
Sliced cheese
1 slice
Umeboshi paste
to taste
Green beans
6 - 12
Flour
as needed
Panko
as needed

Steps

1. Make a slit in the chikuwa lengthwise to create an opening. Prepare the shiso, cheese, green beans, and plum paste then stuff into the chikuwa.
2. Spread the pork slices out so they match the length of the chikuwa. Season the surface, sprinkle flour, then roll the stuffed chikuwa into the pork slices.
3. After wrapping, powder with flour.
4. Coat in flour water then with panko.
5. It should look like this.
6. Deep fry in oil, and but keep the temperature a little low because of the cheese inside the rolls. Once it has been cooked through, remove from oil and drain excess oil.
7. Here's how one looks when cut.

Story Behind this Recipe

You can replace the ingredients inside with whatever you like! Please try different variations.