Cut a slit into the chikuwa vertically, and open it up (don't cut in half!). Place the cooked side downwards and spread it out, and score a lattice pattern with a knife.
Place a shiso leaf on the back side of the chikuwa, spread 1/2 teaspoon of mentaiko on top of the shiso leaf, and lay half a slice of cheese on top.
Roll it up from the edge, and secure with two toothpicks. Cut it in half from the center, and arrange on a plate.
Story Behind this Recipe
I looked this up in a cook book, and changed the procedure.
When cutting a lattice pattern into the chikuwa, the chikuwa will tend to roll up, making it difficult to do, but cutting in fine lines into the rolls will give more of a squid feel. Be careful of cutting through carelessly.