or Connect
New Posts  All Forums:Forum Nav:

Homemade Chikuwa?

post #1 of 3
Thread Starter 
As usual, I've got a somewhat strange question: does anyone out there know how to make chikuwa (or hanpen or the like) from scratch?

For those who don't know, chikuwa are a class of Japanese blobs -- fried, steamed, and/or broiled -- made of ground fish paste, starch, egg white, salt, other seasonings, and often various kinds of vegetables. They come in various shapes and sizes. The best thing to do with them is to get a whole bunch of different kinds and drop them into a wide earthenware pot (a do-nabe) with a slab of kombu, some shelled hardboiled eggs, chunks of carrot and daikon, a dash each of sake and soy, a sprinkle of sugar, and water just barely to cover. Bring to a strong simmer, then reduce heat, cover, and simmer for as long as you can stand it -- many hours is ideal. Mix up some plain mustard (50/50 water and mustard powder) as a dip, and serve. This dish is oden, a classic cold-weather favorite in Japan, especially in Kansai, most especially in Kyoto.

You can get chikuwa frozen at Asian markets, but they're not very good. I used to like them, but after a year in Kyoto, where I used to get them fresh from stalls in Nishiki market, I don't like the frozen kind any more.

The stuff is very old: they've been making these things for centuries. So you must be able to do it at home, especially now with food processors. But how?

Yes, I could just experiment, but I'm hoping someone has some guesses or experience or something.

post #2 of 3
Hello friend! No reply for your question is kinda sad, huh? I know how to make but I can not give you the recipe out, because I work in a Japanese food factory that makes Chikuwa. The biggest amount of products in it are surimi, for every 200 kg of surimi there is around 50 liters of water. After that the starch.
The first thing is getting the surimi ready which is turning it in small bits, since it comes in big sheets and frozen. After that water is addéd. They are added in two steps. The first is added directly to the surimi making it a paste with it. While this is being done, the starch part which is a lot of stuff I can not say is being mixed with water to the added later on the the mixture. After adding it, the mixture is mixed on the industrial mixer for,about 20 minutes. Later on going directly to the machines that will mold it and add it to the sticks to be baked. After that they go directly into the blast freezer for about 45 minutes. Being packaged afterwards.
post #3 of 3
Thread Starter 
Thanks for the reply!

I gather you don't make chikuwa from raw fish at all, but from premade surimi. I was kind of hoping to learn how to make it from scratch, i.e., how to make my own surimi from inexpensive white fish (e.g., pollock).

As long as you mention it, though, I'm a little surprised you need all that starch if you're working from surimi. Isn't surimi already bound with a lot of starch, albumen, and so forth?

Sent from my iPad using Tapatalk
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking