Steps

1. Finely mince the green onion.
   🕒 02:11
2. Grate 5g of ginger directly into a bowl with 150g of minced pork. 【Tip!】 The aroma of ginger acts as a bridge, connecting the distinct flavors of the meat and chikuwa.
   🕒 02:51
3. Add the finely minced green onion (25-30g) to the bowl with the grated ginger.
   🕒 03:20
4. Make a lengthwise slit in each of the 5 chikuwa pieces with a knife, spreading them open to make them easier to stuff.
   🕒 03:50
5. To the bowl containing minced pork, ginger, and green onion, add 1 pinch of salt, 3 shakes of MSG, 1 and 1/3 tsp of potato starch, 1 and 1/2 tsp of sake, and black pepper to taste, then knead well. 【Tip!】 Too much MSG can make the umami too strong, so 3 shakes is a good guideline. 【Tip!】 Using chilled minced meat helps to prevent the loss of meat juices.
   🕒 04:27
6. Divide the prepared meat filling into 5 equal portions.
   🕒 06:04
7. Firmly stuff the 5 equal portions of meat filling into the slit chikuwa. 【Tip!】 Spreading the chikuwa wide and stuffing it generously will result in a more voluminous and delicious dish.
   🕒 06:21
8. Line an oven toaster tray with aluminum foil.
   🕒 07:31
9. Arrange the stuffed chikuwa on the aluminum foil.
   🕒 07:44
10. Bake in an oven toaster (at the highest heat setting) for 15 minutes.
    🕒 08:09
11. Sprinkle the baked stuffed chikuwa with seasoned salt (Ajishio) to taste and black pepper to taste, then garnish with chopped green onion to taste.
    🕒 09:26
12. If desired, serve with mayonnaise to taste mixed with Shichimi Togarashi (Japanese Seven-Spice Blend) to taste.
    🕒 10:05