Steps

1. Peel and finely chop 1/8 onion (approx. 30g).
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2. Place the chopped onion into a plastic bag.
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3. Add 1 can of drained tuna and 1 tbsp of mayonnaise to the plastic bag. Close the bag, knead, and mix the ingredients.
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4. Make a lengthwise slit in each chikuwa to open them.
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5. Cut off a corner of the plastic bag. Squeeze the filling into the slits of the opened chikuwa, dividing it into 5 portions.
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6. Trim the crusts off 5 slices of bread (8-slice thickness).
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7. Roll a chopstick over the bread slices to flatten them, especially the edges. (This is the key!) Flattening the edges firmly and thinly helps prevent gaps when rolling.
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8. Place a filled chikuwa on the flattened bread slice and roll it up.
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9. Brush the seam with beaten egg and seal it firmly.
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10. Pinch the ends of the roll together and place seam-side down on a flat surface for about 5 minutes. (This is the key!) Placing it seam-side down helps it to stick together securely.
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11. Finely chop the trimmed bread crusts using a food processor or similar tool.
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12. Dip the bread-wrapped chikuwa into the beaten egg, then coat evenly with the finely chopped bread crusts (panko). (This is the key!) The beaten egg helps the panko adhere, resulting in a crispy texture.
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13. Heat a generous amount of vegetable oil in a frying pan over medium heat.
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14. Once the oil is hot, carefully place the bread rolls into the pan seam-side down. Pan-fry, flipping as needed, until golden brown all over. (This is the key!) This method allows for easy cooking with minimal oil.
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15. Once browned, remove from the pan and drain any excess oil.
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16. Arrange on a plate and serve.
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