Servings: 6 Pieces
Homemade Chikuwa(Tube Shaped Fish Cake) ちくわ
Learn how to make delicious and authentic homemade Chikuwa fish cake to use in soup, bento boxes, and everyday meals!
Equipment
- 6 Bamboo straw
Ingredients
- 500 g White fish fillets
- 1 Egg white
- 1 tbsp Katakuriko (potato starch) (0.5oz/15g)
- 1 tsp Salt (0.2oz/5g)
- 1 tbsp Sugar (0.5oz/15g)
- 1 tbsp Sake (0.5floz/15ml)*1
Instructions
- Defrost the frozen fish fillets half way through, not completely defrosted (if you are using frozen fish fillets like I did).
- Pat dry the fish fillets with a paper towel.
- Cut the fish fillets into small pieces and place them in a food processor.
- Add egg white, salt, sugar, and katakuriko starch. Blitz until you achieve a smooth and sticky paste.
- Add sake gradually until you achieve a sticky and pliable fish paste.
- Shape the chikuwa around the bamboo straw. Take some of the fish paste (about 1/5th) and spread it thinly into a rectangular shape on a sheet of parchment paper.
- Place a bamboo straw over the edge of the spreaded fish paste and roll it all together.
- Repeat the process for the rest of the fish paste.
- Heat a bbq grill or gas stovetop over medium heat.
- Place the chikuwa over the flame and cook for about 3-4 minutes on each side, or until golden brown and firm to the touch.
- Remove the bamboo straw to serve.
Notes
*1 Add sake gradually until you achieve a sticky and pliable fish paste as the amount of sake needed may vary depending on the moisture content of the fish and other ingredients.
Nutrition
Calories: 98kcal, Carbohydrates: 3g, Protein: 17g, Fat: 1g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Cholesterol: 42mg, Sodium: 440mg, Potassium: 274mg, Fiber: 0.1g, Sugar: 2g, Vitamin C: 0.05mg, Calcium: 10mg, Iron: 0.5mg