Follow these steps for perfect results
Chikuwa
cut into pieces
Shimeji mushrooms
trimmed
Krazy Salt (or salt and pepper)
to taste
Trim the ends of the shimeji mushrooms.
Place the shimeji mushrooms in a heat-resistant bowl.
Microwave the mushrooms for a short time, until slightly softened.
Drain any excess liquid from the mushrooms.
Season the mushrooms with Krazy Salt (or salt and pepper).
Cut the chikuwa in half lengthwise.
Cut each half of the chikuwa diagonally into two pieces.
Stand the chikuwa pieces on their flat edge, creating 'stumps'.
Use chopsticks to carefully fill the hole in each chikuwa piece with shimeji mushrooms.
Add approximately four mushroom stems to each chikuwa piece, adjusting based on their size.
Serve as a side dish.
Expert advice for the best results
Adjust the microwave time based on your microwave's power.
Be careful not to overcook the mushrooms, as they can become rubbery.
Everything you need to know before you start
5 minutes
Can be prepared a few hours in advance and stored in the refrigerator.
Arrange artfully in a bento box.
Serve as part of a Japanese bento box.
Serve as a side dish with rice and other Japanese dishes.
Pairs well with the umami flavors.
Discover the story behind this recipe
Commonly used in bento boxes.
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