Bamboo-Shaped Fish Rolls (Takenoko Chikuwa) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 small hollow fish rolls (chikuwa) | 1 teaspoon Wasabi | 4 or 5 fresh green beans, blanched and cut into matchstick strips |
| 1/2 small carrot, cut into matchstick strips | 1 (1-inch-wide) strip red bell pepper, cut into matchstick strips | soy sauce |
| 1 | Cut fish rolls in half crosswise. Using a small knife, spread insides with Wasabi. Gather a strip of each vegetable in a bunch; push into hollow center of one section of fish roll; trim ends. Continue stuffing remaining fish rolls. Slice each piece of fish roll on the diagonal into 2 pieces. Stand stuffed pieces on their flat ends to resemble bamboo shoots. Serve at once with soy sauce, or cover and refrigerate several hours. |