Thick Chikuwa Wraps

Thick Chikuwa Wraps

I wrapped chikuwa in thinly sliced meat and abura-age. It's super voluminous. Try it as a bento item.

Ingredients: 4 servings

Pork or thinly sliced meat
about 250 g
◎Dashi stock (or 400 ml water with 2/3 teaspoon of dashi stock granules)
400 ml
2 scant tablespoons
2 tablespoons
◎Soy sauce
2 tablespoons


1. Slice the aburaage open, and pour hot water over them to drain excess oil. Lay thin slices of meat on top of the aburaage. Roll the aburaage and meat up on a stick of chikuwa. Secure end with a toothpick.
2. Add all of the ◎ ingredients to a pan, bring to a boil, add the chikuwa wraps and simmer in the sauce. Flip them over, and when the sauce is well absorbed, cut into quarters.
3. Serve them up!

Story Behind this Recipe

I came up with this recipe to add some bulk to chikuwa for a side dish.