We are making roasted Chikuwa, a tube-shaped fish cake, using sea bream and pacific cod. The fresh Chikuwa really captures the essence of the savory fish flavor, pure and simple!
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Homemade Chikuwa Recipe (Roasted Tube-Shaped Fish Surimi with Sea Bream and Pacific Cod)
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| Cook Time | 45 minutes |
| Time for partially freezing the fish meat is not included in cook time. |
| Servings |
pieces
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| Translator | Get Francis Mug |
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Chikuwa
300 g White Fish Meat sea bream and pacific cod 3 g Salt 1% of fish weight 1 Egg White frozen 9 g Sugar 3% of fish weight 9 g Potato Starch 3% of fish weight 3 Ice Cubes 1/2 tbsp Sake or add a little extra to adjust the consistency
Other Ingredients
Cucumbers Cheese Carrots
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- This is the sea bream and pacific cod. We asked a local fish dealer to remove the bones and skins for easy cooking.
- First, run your fingertips over the sea bream to make sure there aren’t any bones left.
- Cut the fillet into about 3 cm (1.2") pieces.
- Combine the sea bream and the pacific cod, which has also been cut into small pieces.
- Quickly rinse the fish in a bowl of ice water. This will help to reduce the fat and fishy smell.
- Strain it with a mesh strainer.
- Then, distribute the fish pieces onto a tray covered with a paper towel. Cover it with another paper towel and remove the moisture thoroughly.
- Wrap the fish with plastic wrap and store it in the freezer until partially frozen.
- Next, let’s make the surimi, ground fish meat. Place the partially frozen sea bream and pacific cod in the food processor.
- Add the salt, frozen egg white, sugar, potato starch and 3 ice cubes. Make sure to use a food processor that can crush the ice cubes. Furthermore, let the ice sit at room temperature to help it crush easily.
- Cover and pulse several times.
- Then, process the mixture for about 20 seconds until smooth.
- Using a spatula, wipe the sides of the bowl to gather the surimi in the middle again.
- Repeat the process 2 to 3 times to give the surimi a smooth texture.
- Finally, add the sake to adjust the consistency. If the surimi is too firm or too soft, it will be difficult to roll the chikuwa around a stick. If you can’t use any alcohol, add water instead.
- Now, the surimi is ready.
- And now, let’s shape the chikuwa. Place one third of the surimi on a flat surface.
- Shape it into a rectangle. This chikuwa is relatively thick and it’ll be about 10cm (3.9") long. Make sure that the surimi has an even thickness.
- Place a round bamboo stick along the edge.
- Using a spatula, scrape off the surimi from the surface and roll it around the bamboo.
- Keep the spatula clean and occasionally wet it to make the chikuwa presentable.
- The color and texture of the chikuwa depends on the type of fish meat.
- Finally, wet your fingertips and adjust the shape of the chikuwa.
- We’ve also made 2 pieces of long chikuwa as shown.
- Let’s grill the chikuwa. Place the chikuwa over the heat and allow the fish meat to cook slowly.
- Rotate the bamboo a little at a time to brown evenly. As it is cooked, the color turns kind of white.
- When the surface begins to puff up, poke it with a bamboo stick to remove the air inside.
- Keep rotating the bamboo for about 20 minutes, making sure the inside is cooked.
- Now, the chikuwa is deliciously browned. When slightly cooled, the chikuwa will have its signature wrinkles.
- Now, let’s place the fillings in the chikuwa. This chikuwa is about 16cm (6.3") long. Cut it in half and place the cucumber stick inside the hole.
- Trim off both ends and halve the chikuwa using a diagonal cut.
- As before, insert the cheese and the carrot inside each chikuwa. And cut them in half. These chikuwa look like a traffic signal, don’t they?
Recipe Notes
You can use the chikuwa as a bento ingredient or enjoy it as a snack while drinking.
The surimi will easily warm up in a food processor so we recommend partially freezing the fish and using the frozen egg white to keep it fresh.
You can also use other types of white fish, for example Alaska pollack, shark, flying fish, hokke or ishimochi.
