Crunchy Chikuwa Roll

 

Cut the spring roll wrappers in half lengthwise.

Make some cuts in the chikuwa.

I made two types: one with sliced ​​cheese and rolled shiso leaves, and one with potato salad that I happened to have in the fridge. You can combine ingredients in any way you like. It's fun to be able to make various arrangements.

Roll it up in a spring roll wrapper, and coat the end of the roll with flour dissolved in water using your fingers to secure it in place.

Put a small amount of oil in a frying pan and fry. Since the sides of the spring roll wrapper are open, it has the advantage that they won't explode when deep-fried.

When the surface is crisp and golden brown, it's done.

Cabbage and Ham Caesar Salad

 

Ingredients:

1/4 head of cabbage

4 slices of roast ham

2 boiled eggs

[A] 1.5 tablespoons of mayonnaise

[A] 2 teaspoons of powdered cheese

[A] 1/2 teaspoon of grated garlic

[A] A little coarsely ground black pepper

How to make:

① Tear the cabbage into bite-sized pieces with your hands and place in a heat-resistant bowl. Cover with plastic wrap and microwave for 4 minutes at 600W to cool, then drain.

② Mix together [A].

③ Add bite-sized pieces of roast ham, boiled egg, and ② to ①, mix, and serve on a plate. Sprinkle with powdered cheese if desired, 

and you're done!

Cabbage, chikuwa and corn with sesame mayonnaise

 

Ingredients:

150g cabbage

2 chikuwa sticks

[A] 60g sweet corn

[A] 2 tablespoons mayonnaise

[A] 1 tablespoon ground white sesame seeds

A] 1 teaspoon sugar

How to make:

① Roughly chop the cabbage. Place in a heat-resistant bowl, cover loosely with plastic wrap, and microwave at 600W for 2 minutes.

② Cut the chikuwa diagonally into 1cm pieces.

③ Add ② and [A] to ①, mix, and it's done!