Homemade Chikuwa

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 315
• Protein: 46 g
• Carbs: 15 g
• Fat: 8 g

Ingredients

• 500 g Atlantic cod ( skinless and boneless fillet )
• 2 piece Egg ( whites only )
• 3 tbsp Corn starch ( sifted )
• 1 tbsp mirin
• 1 tbsp White sugar
• 1 tsp Gray sea salt
• 1 tbsp Sunflower oil ( for shaping )
• 500 g Alaska Pollock ( skinless and boneless )

Instructions

1. Fish preparation

   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. Binding and seasoning

   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. Shaping

   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. Cooking and marking

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator in an airtight container. Can be frozen without losing its texture.