Chikuwa is a Japanese fish cake made from processed fish paste, shaped like a tube resembling a bamboo ring. It can be eaten as a snack or used in soups and stir-fry recipes, and is a popular addition to bento boxes. Surimi, a meat paste made from inexpensive fish, is used to make kamaboko, a type of fishcake. Kamaboko is often sold in prepackaged small semi-circular loaves, and can be served by slices or added to soups and noodle dishes. Chikuwa can be eaten straight from the package or used in various dishes, including as a shell for stuffing with vegetables or thinly sliced ingredients.
Chikuwa is a type of processed fish product that always comes in the shape of a tube and is sometimes called a Japanese fish tube. This fish cake has a chewy texture and a salty, fishy taste. The word chikuwa means bamboo ring, which the product resembles. It can be eaten as a snack on its own or used in various soup and stir-fry recipes. It is also a popular edition of bento boxes, square Japanese lunch boxes that often contain rice, vegetables and fish.
In Japan, fishcakes are types of kamaboko, processed and seasoned fish puree made from surimi. Surimi, Japanese for meat paste, can be made from any type of meat, though it is usually made from various inexpensive fish. In the United States, surimi is used to create imitation crabs and lobsters.
Most kamaboko croquettes are sold as prepackaged small semi-circular loaves. These can be dyed on the outside, usually pink or red, or they can be left colorless. Sometimes the loaves have patterns — like a spiral or a burst of stars — to celebrate special occasions and holidays. A kamaboko is typically served by slices and eaten by itself, or it can be added to soups and noodle dishes. The slices can add a nice color contrast to a dish and can be used as an eye-catching garnish, especially if the cake contains a pattern.
To prepare the surimi used for chikuwa, a mix of inexpensive white fish, such as pollock, is ground into a smooth paste. At this point it is possible to add various flavors to the pasta. To create the shape of chikuwa, fish paste is extruded into a mold which usually has a metal or bamboo rod running through the center to create a hollow tube. When the product is finished, it is often wrapped in plastic packaging that contains pictures of bamboo plants, referencing the product name and shape.
Chikuwa can be eaten straight from the package as a high-protein, low-fat treat. Stores often sell it in single packs as a convenient snack. Some retailers even add the treat to bento boxes. When added to a box, it is usually sliced diagonally and sprinkled with poppy or sesame seeds to create a pleasing presentation.
Sliced chikuwa can be added to some noodle dishes as an extra source of protein. The fish product can also be thrown into the pan. When used in these dishes, it’s generally a good idea to cut it to the same size as the other ingredient to ensure even heating. Since it’s already cooked, it should be added at the end of cooking, then it can be reheated and covered in sauce.
Vegetables, such as steamed okra or julienned green peppers and carrots, can be stuffed into chikuwa tubes. They can also be used as shells for anything that can be thinly sliced. Once filled, the tubes can be cut on the bias and added to a bento box or eaten as an appetizer.
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