Homemade Chikuwa
Ingredients
- 500 gAtlantic cod (skinless and boneless fillet)
- 2 pcEgg (whites only)
- 3 tbspCorn starch (sifted)
- 1 tbspmirin
- 1 tbspWhite sugar
- 1 tspGray sea salt
- 1 tbspSunflower oil (for shaping)
- 500 gAlaska Pollock (skinless and boneless)
Method
An elastic fish paste with a signature bounce, marked by a toasted brown skin. It offers a briny, slightly sweet taste with the firm texture typical of Japanese street food.
- 1
Remove the skin and bones from the cod and Alaska pollock. Cut the flesh into small cubes. Place them in a blender and pulse until smooth, with no lumps.
- 2
Add the egg whites, cornstarch, mirin, sugar, and salt. Blend again for a long time. The paste should become sticky, shiny, and very elastic to the touch.
- 3
Oil your hands. Take a portion of the paste and spread it around cylindrical sticks (or stainless steel tubes) to form hollow cylinders about 10 cm long.
- 4
Grill the cylinders in a pan or under the oven grill. Turn them regularly until the surface is spotted with dark brown and the flesh is firm.
Frequently asked questions
How do you get this dish right?
- The secret is in the blending: the paste should slightly warm up under the blades to release proteins that create the elastic texture.
- If the paste sticks too much to your hands, dampen them with a mix of water and mirin.
- The brown searing marks are crucial for that signature smoky flavor.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Can be frozen without losing its texture.
