Make the dough in a bread machine until the 1st rising is done. Round off the dough and rest it for a while.
Mix the canned tuna, finely chopped onion and mayonnaise, and season with salt and pepper.
Make a cut down one side of the chikuwa, and stuff with the Step 2 mixture.
Roll the dough out into a long, thin rope and wrap it around the filled chikuwa. Leave to rise (2nd rising) until it's 1.5 times its original size.
After the 2nd rising, brush the tops with egg wash (optional), and squeeze out a line of mayonnaise on top. Mist the bread and bake in a 200°C oven for 10-13 minutes.
Sprinkle on some aonori seaweed powder to taste, and they're done.
It's also delicious with a little ketchup and mustard.
So filling! Chikuwa bread.
Story Behind this Recipe
This bread was featured on a local TV show in Hokkaido. It's inspired from the delicious "Chikuwa Bread" from a certain famous store. I think I got pretty close... I'm pretty proud of myself.
In Step 2, if you stuff too much canned tuna and onion-mayo into the chikuwa, it will spill out and the dough wont close up easily, so just use an appropriate amount. This bread is quite substantial and filling, so try making a few of these when you are making other snack breads. Please adjust the baking time and temperature depending on your oven.