Steps

1. Peel and thinly slice 120g of onion.
   🕒 00:37
2. Cut 3 chikuwa (fish cakes) diagonally into large rings.
   🕒 00:47
3. Place the sliced chikuwa and onion into a bowl.
   🕒 00:57
4. Add 1 tbsp cake flour, 2 tsp aonori (dried green seaweed), a pinch of salt, and a pinch of pepper to the bowl. Shake the bowl to mix the ingredients with the flour.
   🕒 01:00
5. Once mixed, crack in 2 eggs and whisk until everything is well combined. (Key Tip! Mix thoroughly until the egg coats everything to ensure it solidifies properly when cooked.)
   🕒 01:16
6. Heat vegetable oil in a frying pan over medium heat.
   🕒 01:36
7. Pour the mixed batter into the heated pan and cook over medium heat.
   🕒 01:50
8. Once the bottom is browned and the batter starts to move, carefully transfer the cake to a plate.
   🕒 02:06
9. If there's still oil in the pan, drizzle it over the cake on the plate.
   🕒 02:17
10. Cover the pan with the plate, flip it over, and return the cake to the pan. Reshape it into a round form and cook the other side.
    🕒 02:23
11. Once the other side is also golden brown, drizzle in a little sesame oil to finish cooking the surface.
    🕒 02:45
12. When it's nicely browned, transfer to a serving plate.
    🕒 03:05
13. Garnish with toppings like mayonnaise, bonito flakes, and chopped scallions, if desired.
    🕒 03:11
14. Serve with dipping sauces such as mentsuyu (noodle soup base) or soy sauce, to taste.
    🕒 03:15