Sprinkle a cucumber with salt and roll it hard on a cutting board. Slice it very thinly using a vegetable peeler.
Make two cuts halfway through the slices that are a bit nearer to the ends than the 1/4 points, as shown in this photo.
Put the two cuts together like this.
Secure with a pick, and the ribbon is done.
Stuff a piece of cucumber in the cheese flavored chikuwa. Cut each one in half diagonally, and stick a pick-pierced cucumber ribbon on each piece. (You can use regular chikuwa and stuff them with cheese and cucumber instead!)
Add a cherry tomato decoration to make your pinchos even cuter.
I served them as hors d'oeuvres along with tomato bruschetta.
Please take a look at Recipe ID: 482998 "Party hors d'oeuvres Pinchos."
Story Behind this Recipe
The wavy ribbons I used in Recipe ID: 482998 "Party hors d'oeuvres Pinchos got a lot of great comments, so I made this.
If you want to stand the pinchos on end, don't put them on picks and then line them up. Put the ingredient you want to use on the bottom on the serving plate first, and then combine with the other ingredients that have been put on the pick. This way they won't fall over easily. Use a flat, stable ingredient on the bottom.