Easy Mackerel Stuffed Chikuwa (Mackerel Stuffed with Chikuwa) Recipe! Rich aroma of chives & garlic

A simple recipe for "Mackerel Stuffed Chikuwa" arranged with canned mackerel. This recipe is perfect when you want to make a hearty main dish while keeping ingredient costs low.

Material ( For 2 persons )
Canned mackerel	1 can
garlic chive (Allium tuberosum)	1/5 bunch
sesame oil	1 teaspoon
potato starch	1 teaspoon
garlic chute	Approx. 1 cm

Canned mackerel is very convenient to have on hand at home. This time, we would like to introduce a simple recipe for "Saba Stuffed Chikuwa," which is a variation of canned mackerel boiled in water.

Mackerel Stuffed Chikuwa

Ingredients

1 can simmered mackerel
1/5 bunch chives
1 teaspoon sesame oil
1 teaspoon potato starch
1cm garlic tube

Directions

1. wash leek and cut into 1cm pieces. 2.

Cut chikuwa lengthwise with a knife (it is recommended to cut the chikuwa lengthwise to avoid cutting it into two equal pieces).


Drain off the juices from the mackerel, put the mackerel meat into a container and break into small pieces with chopsticks.


4. mix the broken mackerel, chives, and potato starch to make the seeds.


5. fill the chikuwa with the seed without any space.


Put sesame oil in a frying pan, and place the chikuwa stuffed with the seeds side up, and fry over medium heat.


When the chikuwa is browned, turn it over, cover with a lid, and cook over low heat for about 3 minutes. When the surface is lightly browned, it is done.


If you have leftover seed, shape it into an oval shape with plastic wrap and grill it together with the chikuwa to make a simple mackerel hamburger steak. You can also heat it in a microwave oven at 500W for 1 minute to 1.5 minutes (adjust the heating time according to the microwave you use and the size of the seeds).

How does Saba Stuffed Chikuwa taste?

The combination of chunky, plump chikuwa and soft, rich mackerel is full of the flavor of the sea! The fat from the mackerel is complemented by the fresh aroma of chives. The garlic also adds a lingering flavor. The chikuwa and mackerel are naturally salty, so you don't need to season them.


It takes a little more time and effort to make, but it is a great way to add a different twist to canned mackerel. It is perfect when you want to make a hearty main dish while keeping ingredient costs low.