Chikuwa is made by molding minced fish paste around a stick. After it is grilled, the stick is taken out, leaving a hole in the middle. This recipe calls for asparagus, but you can get creative by filling the hole with different ingredients!
Photographed by Takashi Yoshida
Ingredients (Serves 2)
- 3 spears green asparagus
- 3 chikuwa
- 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 in half.
Make a cut along the length of each piece of chikuwa to cut it open, and insert a piece of asparagus inside each chikuwa. 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 simmer very briefly over medium heat making sure that the asparagus do not lose their green color or distinctive aroma. To finish, add [A] and let thicken.
Serve with the broth poured over top as desired, and season with Japanese mustard to taste.