Throughout Japan, *chikuwa* “bamboo ring” fish cakes are a popular item in bento boxes or featured as a central ingredient in hot pot dishes, stews like *oden*, or noodle dishes like *yakisoba* and udon.

Chikuwa Recipe: 3 Tips for Making Homemade Chikuwa

*Chikuwa* are hollow, tube-shaped Japanese fish cakes. The name *chikuwa*, which translates to “bamboo rings” in Japanese, is a nod to the cake’s shape after it has been sliced. *Chikuwa* is made from *surimi*, a paste made from ground white fish (like Alaska pollock, varieties of flying fish, bream, or bass), sugar, salt, starch, and egg whites. *Kamaboko*, the pink-and-white fish cakes often served atop bowls of [ramen](https://www.masterclass.com/articles/ramen-recipe) and *satsuma-age* are popular fish cake variations. 

*Chikuwa* is a common snack in Japan, served with a bit of soy sauce on the side and typically stuffed with various ingredients, like fresh cucumber and carrots. In Tottori and Nagasaki, [tofu](https://www.masterclass.com/articles/what-is-tofu) is added to the fish meat to make tofu *chikuwa*. Elsewhere in the world, *chikuwa* is stuffed with cheese and fried in [tempura batter](https://www.masterclass.com/articles/tempura-batter-recipe) to make a crispy, savory appetizer or side dish.

You can buy pre-steamed and grilled *chikuwa* in most Asian grocery stores, but if you do plan to make your own, here are a few tips:

1. __Check the fish for pin bones__. If using fresh fish, ask your fishmonger to skin and debone the fillets, and double-check the meat for any remaining scales or bones before using. (Alternatively, you can use frozen fillets.)
2. __Use the right skewer__. When making *chikuwa*, the fish paste is molded around a thick bamboo skewer before cooking. The skewer is removed after the *chikuwa* has cooled in order to create the signature hollow center of the tube. These are slightly wider than kebab skewers, or the tapered kind used for other grilled items, like *[yakitori](https://www.masterclass.com/articles/yakitori-guide)*, so try to buy the thickest one available. This skewer option will also make it easier to turn the *chikuwa* as they cook. 
3. __Purée with cold ingredients__. Blending the *surimi* cold will make the paste easier to work with as you roll. If you’re using fresh fish fillets, dice and partially freeze the pieces before blending.   

Throughout Japan, *chikuwa* “bamboo ring” fish cakes are a popular item in bento boxes or featured as a central ingredient in hot pot dishes, stews like *oden*, or noodle dishes like *yakisoba* and udon.

Chikuwa are hollow, tube-shaped Japanese fish cakes. The name chikuwa, which translates to “bamboo rings” in Japanese, is a nod to the cake’s shape after it has been sliced. Chikuwa is made from surimi, a paste made from ground white fish (like Alaska pollock, varieties of flying fish, bream, or bass), sugar, salt, starch, and egg whites. Kamaboko, the pink-and-white fish cakes often served atop bowls of <a href='https://www.masterclass.com/articles/ramen-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ramen-recipe","linkCopy":"ramen","category":null}'>ramen</a> and satsuma-age are popular fish cake variations. Chikuwa is a common snack in Japan, served with a bit of soy sauce on the side and typically stuffed with various ingredients, like fresh cucumber and carrots. In Tottori and Nagasaki, <a href='https://www.masterclass.com/articles/what-is-tofu' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-tofu","linkCopy":"tofu","category":null}'>tofu</a> is added to the fish meat to make tofu chikuwa. Elsewhere in the world, chikuwa is stuffed with cheese and fried in <a href='https://www.masterclass.com/articles/tempura-batter-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tempura-batter-recipe","linkCopy":"tempura batter","category":null}'>tempura batter</a> to make a crispy, savory appetizer or side dish.

What Is Chikuwa?

You can buy pre-steamed and grilled chikuwa in most Asian grocery stores, but if you do plan to make your own, here are a few tips:<ol class="mc-m-4"><li class="mc-my-4"> 1. Check the fish for pin bones. If using fresh fish, ask your fishmonger to skin and debone the fillets, and double-check the meat for any remaining scales or bones before using. (Alternatively, you can use frozen fillets.) </li><li class="mc-my-4"> 2. Use the right skewer. When making chikuwa, the fish paste is molded around a thick bamboo skewer before cooking. The skewer is removed after the chikuwa has cooled in order to create the signature hollow center of the tube. These are slightly wider than kebab skewers, or the tapered kind used for other grilled items, like <a href='https://www.masterclass.com/articles/yakitori-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/yakitori-guide","linkCopy":"yakitori","category":null}'>yakitori</a>, so try to buy the thickest one available. This skewer option will also make it easier to turn the chikuwa as they cook. </li><li class="mc-my-4"> 3. Purée with cold ingredients. Blending the surimi cold will make the paste easier to work with as you roll. If you’re using fresh fish fillets, dice and partially freeze the pieces before blending. </li></ol>

3 Tips for Making Chikuwa

Chikuwa Recipe

Throughout Japan, chikuwa “bamboo ring” fish cakes are a popular item in bento boxes or featured as a central ingredient in hot pot dishes, stews like oden, or noodle dishes like yakisoba and udon.

Throughout Japan, chikuwa “bamboo ring” fish cakes are a popular item in bento boxes or featured as a central ingredient in hot pot dishes, stews like oden, or noodle dishes like yakisoba and udon.
