When you need just one more dish to fill up the empty space of the lunch box, Chikuwa Cucumber comes in handy. Chikuwa is a Japanese fish cake and is used in many dishes such as Oden (Fish Cake Stew) and Chikuwa Isobeage. The best part is that preparation only takes a few minutes. Enjoy!
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Chikuwa Cucumber
Chikuwa Cucumber is one of the easiest and quickest side dishes you can make. Use these stuffed Japanese fish cakes to fill the extra space in your bento box or serve alongside dinner. You can also use blanched okra. No cooking required!
Ingredients
- 1 Japanese or Persian cucumber (or use thin pieces of blanched okra)
- 1 package chikuwa (fish cake) (5 pieces per package)
Instructions
- Cut 1 Japanese or Persian cucumber to the length of the fish cakes from 1 package chikuwa (fish cake). Peel the cucumber skin in a striped pattern.
- Cut the cucumber into thin sticks that will fit inside the hole of the chikuwa. If your cucumber has many seeds, remove them. Stuff the cucumber sticks inside the fish cake tubes. Tip: You can also use blanched, thin okra instead of cucumber sticks.
- Cut each stuffed chikuwa in thirds or quarters. You can also cut it diagonally for a decorative look. Enjoy!
Nutrition
Calories: 43kcal, Carbohydrates: 5g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 341mg, Potassium: 76mg, Fiber: 1g, Sugar: 2g, Vitamin A: 55IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 4mg
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