Stick the cheese on top of the nori seaweed, and cut into 6 equal portions.
Stack up 4 slices of the nori seaweed and cheese for each portion, and cut in half lengthwise.
Cut the chikuwa in half as well, stuff the cheese inside, and cut in half once more diagonally.
If you are not able to stuff the cheese in well. Slicing open the tube of the chikuwa with a knife and sticking the nori seaweed and cheese inside is also okay. The chikuwa is firm enough to retain its round shape.
Another Cookpad member told me that by "rolling the chikuwa with a rolling pin and stretching it vertically and horizontally, the chikuwa will become soft, and it will be easier to stick the cheese inside!!"
Try sticking the nori seaweed and cheese from Step 2 into the freezer for about 10 minutes to harden before sticking it inside the chikuwa... Why not give it a try?
Thinly spreading wasabi out on the nori seaweed in Step 1 is delicious!!
Story Behind this Recipe
I really wanted to make this into a spiral pattern, but it was harder than I thought, so I made a change of plans.
The cheese is difficult to handle after warming up, so please use it quickly after taking it out of the fridge.