Homemade Chikuwa(Tube Shaped Fish Cake) ちくわ

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)

Steps

1. 1

   Defrost the frozen fish fillets half way through, not completely defrosted (if you are using frozen fish fillets like I did).

2. 2

   Pat dry the fish fillets with a paper towel.

3. 3

   Cut the fish fillets into small pieces and place them in a food processor.

4. 4

   Add egg white, salt, sugar, and katakuriko starch. Blitz until you achieve a smooth and sticky paste.

5. 5

   Add sake gradually until you achieve a sticky and pliable fish paste.

6. 6

   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.

7. 7

   Place a bamboo straw over the edge of the spreaded fish paste and roll it all together.

8. 8

   Repeat the process for the rest of the fish paste.

9. 9

   Heat a bbq grill or gas stovetop over medium heat.

10. 10

    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.

11. 11

    Remove the bamboo straw to serve.