Chikuwa has a hole in the middle. Its becomes this way because of the way it's made, with minced fish wrapped around a stick. After it's been cooked, they take out the stick.
Photographed by Takashi Yoshida
Ingredients (Serves 2)
- 3 spears green asparagus
- 3 chikuwa tube-shaped fish cakes
- 400 ml dashi
- 1/2 tsp salt
- 1/2 tsp soy sauce
- 1/2 tbsp water
- 1/2 tbsp potato starch
- Japanese mustard, to taste
Cut off about 1 cm of the tough part at the base of the asparagus, then peel the bottom 5 cm of the remaining part. Cut each asparagus in half. Cut the chikuwa tube-shaped fish cakes in half.
Make a cut along the length of each piece of chikuwa to cut it open, and insert a piece of asparagus inside. Combine the ingredients for [A].
In a pot, combine the other ingredients for the simmering broth and heat. When it comes to a boil, add the chikuwa-wrapped asparagus, and briefly simmer over medium heat (for a short enough time that the asparagus does not lose its green color, and that it does not lose its flavor). To finish, add [A] and let thicken.
Serve with simmering broth poured over top as desired, and seasoned with Japanese mustard to taste.