Just grill cucumber and chikuwa! This addictive sweet and savory teriyaki mayo dish is ready in just 10 minutes. It's a perfect quick and easy recipe for summer, great with rice or drinks.
Ingredients
Main Ingredients (2 servings)
- Cucumber 1.5 pieces
- Thick Chikuwa (Fish Cake) 3 pieces
- Potato Starch
Seasonings
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Soy Sauce 0.5 tbsp
- [A] Sugar 1 tsp
- Mayonnaise
Steps
- Place 3 Thick Chikuwa (Fish Cakes) on a plate and microwave at 600W for 1 minute 30 seconds.
- Use the tip of chopsticks or similar to remove any excess outer coating from the microwaved chikuwa.
- Lightly brush the surface of the cucumber with oil.
- Insert the oiled cucumber into the hole of the softened chikuwa. [This is the key!] Microwaving and oiling help prevent the chikuwa from tearing, allowing you to cleanly insert the cucumber in the center.
- Cut off both ends of the chikuwa with the cucumber inserted. If they are connected in the center, cut there as well.
- Slice the chikuwa and cucumber into rounds about 5mm to 1cm thick.
- Coat all the sliced chikuwa with Potato Starch.
- Heat Vegetable Oil in a frying pan over medium heat.
- Once the pan is hot, arrange the chikuwa in the pan and fry.
- When one side is browned and firm, flip and cook the other side until browned.
- Once both sides are browned, add Mirin (Sweet Rice Wine) 1.5 tbsp, Soy Sauce 0.5 tbsp, and Sugar 1 tsp, and toss to coat everything. [This is the key!] Since the chikuwa itself is salty, using a milder teriyaki seasoning results in a perfectly balanced flavor.
- Once the seasoning is evenly coated, turn off the heat and transfer to a plate.
- Serve with Mayonnaise on the side, if desired.
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