Enjoy these chin-chewy cheese snacks that are crispy on the outside and melty on the inside, made without deep frying! With pickled ginger, they are a satisfying treat for both adults and children. Perfect for snacks or appetizers.
Ingredients
Main Ingredients (2 servings)
- Chin-Chewy (Kamaboko) 3 pieces
- Sliced Cheese 1 slice
- Pickled Ginger (Beni Shoga) (to taste)
- Potato Starch 2-3 tbsp
Seasonings
- [A] Aonori (Dried Green Seaweed) 1 tsp
- [A] Japanese Worcestershire Sauce 1-2 tsp
- Vegetable Oil 2 tbsp-
- [B] Mayonnaise (to taste)
- [B] Aonori (Dried Green Seaweed) (to taste)
Steps
- Prepare 3 pieces of chin-chewy (kamaboko) and tear them into 6 pieces each.
- Tear 1 slice of sliced cheese into bite-sized pieces and stuff them into the chin-chewy. [Key Tip!] It's recommended to stuff a little extra cheese.
- Stuff pickled ginger into the chin-chewy.
- Coat the entire chin-chewy with 1-2 tsp of Japanese Worcestershire Sauce.
- Add 2-3 tbsp of potato starch and 1 tsp of aonori (dried green seaweed), and coat thoroughly. [Key Tip!] Coat generously and firmly.
- Heat 2 tbsp- of vegetable oil in a frying pan, and start cooking the chin-chewy stuffed with pickled ginger. [Key Tip!] Cook until golden brown on the sides and thoroughly.
- Once the surface is golden brown, stand them up and cook the top and bottom until even more golden. [Key Tip!] They taste even better if you feel like you're cooking them a little too much.
- Arrange on a plate.
- Optionally, top with mayonnaise (to taste) and aonori (dried green seaweed) (to taste).
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