Cut the chikuwa lengthwise and flatten. Turn sideways and expose the white side (the inside) by lightly inserting a kitchen knife (this makes it easier to roll).
Roll the ham with the chikuwa on the outside, white side facing up. Secure the roll in 2 places with a toothpick, flip over so that the rolled part is visible, squirt mayonnaise on top, and cook in a oven until golden brown.
This is what they look like before toasting.
Story Behind this Recipe
Its not a good idea pack raw ham and chikuwa in bentos on hot days, so I toasted them and they were delicious. I love the smell of burnt mayonnaise!