Cut the sliced cheese in half and stack it together.
Spread out the chikuwa, and place the shiso leaf and cheese inside.
Roll it up from the end.
Secure it with a toothpick.
Make the rest in the same manner. If you are using thick cheese, then you should wrap it to 1 cm thickness.
Mix the katakuriko and yukari together in a bowl (yukari is optional).
Coat the chikuwa from step 6 in the flour from step 7, then knock off excess flour.
Stick a pair of cooking chopsticks into a pot of hot oil, and wait until it starts to bubble.
After heating the oil, fry over high heat for about 20 seconds. (Until the color of the chikuwa darkens a bit).
Drain off the oil.
Story Behind this Recipe
I like fried hanpen fish cakes with cheese, so I used chikuwa instead the the results were delicious. It became even more tasty when I rolled in shiso leaves .
It is important to fry these up quickly over a high heat! The cheese will melt and seep out if you try them for too long... You don't have to add in the yukari but if you add it and stack 2 leaves of shiso together, then it will become even more delicious with the increased fragrance of the shiso .