Steps

1. Slice 5 Chikuwa (Fish Cakes) into 3mm thick rings and place them in a bowl.
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2. Trim the stems from 10 Shiso Leaves, roll them tightly, and thinly slice them into shreds. Add to the bowl.
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3. Add 2 tbsp All-Purpose Flour, salt (to taste), and pepper (to taste) to the chikuwa and shiso in the bowl. Shake the bowl to coat everything evenly with flour.
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4. Once the flour is evenly distributed, add 1 Egg and 3 tbsp Water. Mix while beating the egg until everything is well combined. (This is the key!) Mixing until the egg mixture is evenly incorporated will help it solidify firmly when grilled. Adding water prevents it from being dry and results in a fluffy, delicious texture.
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5. Heat Vegetable Oil in a frying pan over medium heat.
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6. Once the pan and oil are hot, spread the batter into a circle about 20-22 cm in diameter and pour it into the frying pan.
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7. Once the batter is in the pan, cook until the bottom is browned.
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8. When the bottom of the batter is browned and it starts to move, carefully transfer it to a plate. If there is still oil in the pan, pour it over the top to avoid burns when flipping.
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9. Cover the pan with a plate, flip it over, and return the batter to the frying pan.
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10. Reshape into a round form and cook the other side until browned.
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11. Once nicely browned, transfer to a cutting board, cut into bite-sized pieces, and arrange on a plate. (This is the key!) The chikuwa already has some saltiness, so a small amount of salt and pepper is enough to create a good flavor. It tastes great even when cold, making it a recommended dish for bento boxes.
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