Mash boiled egg and add mayonnaise, salt, and pepper. (Don't put in too much mayonnaise as you want the mixture to be on the firm side.)
Cut the chikuwa in half lengthwise. Pack the hollowed middle with the egg mixture from Step 1. Cut the bacon in half and use it to wrap each piece of chikuwa. Hold the bacon in place by skewering with a toothpick.
Pour a small amount of oil into a pan and add the bacon wrapped chikuwa. Fry until golden brown and heated through. Place the bacon back in the pan with the overlap facing down. This will cause a seal to form. Now it is okay to take out the toothpick. Cut the rolls in half and arrange them in your lunch box.
Here are the finished rolls.
Story Behind this Recipe
I had leftover boiled egg, so decided to use it to fill some chikuwa. To make this dish close to a dish served at my favorite fish paste shop, I wrapped it in bacon.
You don't have to use mayonnaise in the eggs. For a healthier version, try heating the rolls in a microwave instead of frying. Depending on the size of the chikuwa, you may have some leftover boiled egg. I estimated 1 boiled egg will fill about 4 chikuwa sticks. This should also be good if you add ham, so try it out. You may also try heating the rolls quickly in a toaster oven.