Appetizer
Chikuwa Isoabe
About this dish
Chikuwa Isoabe is a beloved Japanese snack where grilled fish cake tubes are wrapped in a savory soy and mirin glaze, then coated with crisp toasted nori. This simple izakaya-style dish delivers a delightful contrast of textures—chewy chikuwa against brittle seaweed—and a deep umami flavor that pairs perfectly with a cold beer.
Originating as a street food staple, it remains a quick, satisfying treat that captures the essence of Japanese coastal cooking.
Ingredients
UK and US measurements are both included for every recipe.
chikuwa
protein4 tubes (about 200 g)
Imperial measurement: 4 tubes (about 7 oz)
soy sauce
seasoning2 tablespoons
mirin
seasoning1 tablespoon
nori
other1 sheet
vegetable oil
fat1 teaspoon
Method
Prepare the glaze
1 minuteIn a small bowl, mix together soy sauce and mirin until well combined. Set aside.
Cut the nori
1 minuteUsing scissors or a knife, cut the nori sheet into four strips, each about 2 cm wide and long enough to wrap around the chikuwa.
Grill the chikuwa
3 minutesBrush the grill or a non-stick pan with vegetable oil and heat over medium heat. Place the chikuwa tubes on the grill and cook for 2-3 minutes, turning occasionally, until they are lightly charred and heated through.
Glaze the chikuwa
2 minutesUsing a basting brush, apply the soy-mirin glaze generously over all sides of the chikuwa. Continue grilling for another 1-2 minutes, allowing the glaze to caramelize slightly.
Wrap with nori
1 minuteRemove the chikuwa from the grill. While still hot, wrap each tube with a strip of nori, pressing gently so the seaweed adheres. Serve immediately.
Equipment
- grill or non-stick pan
- basting brush
- small bowl
Nutrition facts
Tips
- Toast the nori briefly over a low flame for extra crispness before wrapping.
- If you don't have a grill, a toaster oven or broiler works well, just watch closely to avoid burning the glaze.
- Serve with a wedge of lemon or a sprinkle of shichimi togarashi for added brightness.
- Chikuwa Isoabe is best enjoyed fresh off the grill while the nori is still crisp.
Serving suggestions
- Serve as an appetizer with cold beer or sake. Garnish with lemon wedges and a light dusting of shichimi togarashi.
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Recipe by
Ren Tanaka
Specialises in Japanese cuisineRen is a quiet ramen master who sharpens his own knives and meditates before slicing negi. He doesn't own a microwave.
Describe yourself in three words: Minimalist, serene, occasionally cryptic.