Steps

1. Remove the stems from 12 cherry tomatoes.
   🕒 00:39
2. Cut 3 chikuwa into 4 pieces lengthwise each.
   🕒 00:43
3. Wrap the cut chikuwa around the cherry tomatoes. (Key Tip: Using slightly smaller cherry tomatoes makes them easier to wrap.)
   🕒 00:49
4. Secure the seam with a toothpick. Insert the toothpick to pierce both the cherry tomato and the chikuwa.
   🕒 00:55
5. In a bowl, combine 2 tsp mayonnaise and 2 tbsp water and mix well until dissolved.
   🕒 01:24
6. Add 2 tbsp all-purpose flour and mix until no lumps remain to create the batter.
   🕒 01:30
7. Spread panko to taste on a plate.
   🕒 01:36
8. While holding the toothpick, dip the formed tomato and chikuwa skewers into the batter, letting excess drip off.
   🕒 01:39
9. Coat with panko. While holding the toothpick, flip the skewers and ensure they are thoroughly coated with panko on all sides.
   🕒 01:50
10. Pour about 5mm of oil into a frying pan and heat over medium heat. (Key Tip: While the oil is heating, you can continue breading the skewers to cook more efficiently.)
    🕒 02:15
11. Drop a small amount of panko into the oil to check if it's hot.
    🕒 02:29
12. Place the panko-coated tomato and chikuwa skewers in the heated frying pan.
    🕒 02:37
13. Flip them occasionally and fry until both sides are golden brown. (Key Tip: Frying at too low a temperature for too long can cause the cherry tomatoes to burst and splatter oil. Fry them quickly at a higher temperature to achieve a golden color.)
    🕒 02:40
14. Once nicely fried, remove from the pan and drain excess oil.
    🕒 03:07
15. Plate and serve with your favorite sauce or mayonnaise. (Key Tip: Be careful of the tomato juice squirting out when you bite into them.)
    🕒 03:23