Stuffed Chikuwa

Florence C. Murata
Unit 3
DOE, Oahu

  • 2 chikuwa
  • Oil for deep frying

Sauce:

  • 1 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 1/2 tablespoons sugar
  • 1/2 teaspoon ko chu jong sauce
  • 2 tablespoons cornstarch

Stuffing:

  • 1/2 pound raw fish cake
  • 1/4 pound ground pork
  • 1 slice ginger, minced
  • 2-3 stalks green onion, minced
  • 3-4 water chestnuts, minced
  • 1 large shiitake, soaked to soften and minced
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin

Batter:

  • 1/2 cup flour
  • 1 egg, beaten, with enough water to make 1/2 cup of liquid

Mix sauce ingredients except cornstarch in a small pot and heat. Dissolve cornstarch in a little water and pour into sauce. When sauce thickens, remove from range and set aside.

Peel loose skin from chikuwa and cut each into fourths. Mix stuffing ingredients and stuff the chikuwa pieces.

Mix batter ingredients in a bowl. Dip each piece of stuffed chikuwa into batter and deep fry in oil until golden brown. Slice and serve with sauce. Serves 10.

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