Ingredients
Scale
- 5 chikuwa fish-cake tubes (about 5.6 ounces / 160 g), thawed and ready to heat per package directions
- 1 tablespoon (15 g) Japanese-style mayonnaise
- 2 teaspoons (about 2 g) aonori green seaweed flakes, divided
- 1/2 cup (56 g) shredded low-moisture part-skim mozzarella cheese
- 1 tablespoon thinly sliced scallions, optional for garnish
- 1 teaspoon toasted sesame seeds, optional for garnish
Instructions
- Preheat oven to 425°F (220°C), with a rack in the upper-middle position. Use a small nonstick or oven-safe ceramic baking dish. Thaw and prepare the chikuwa according to its package and pat dry.
- Cut a shallow slit lengthwise along the top of each chikuwa tube without slicing it fully in half. Place the tubes snugly in the baking dish, slit-side up.
- Mix the mayonnaise with 1 teaspoon of aonori. Spread a thin layer into the slits and over the tops of the chikuwa.
- Scatter the shredded mozzarella evenly over the fish cakes, pushing some into the openings. Bake for about 8 to 10 minutes, until the cheese bubbles and has a few golden patches; follow the product cooking instructions if it is not ready to heat.
- Rest for 2 minutes. Sprinkle with the remaining 1 teaspoon aonori and optional scallions and sesame seeds. Cut into halves or diagonal pieces if desired; serve warm.
Notes
- Use actual hollow chikuwa tubes; imitation crab sticks will cook differently.
- The oven timing assumes fully cooked or ready-to-heat chikuwa. If a package requires cooking, follow its directions instead.
- Pat thawed fish cakes dry and use low-moisture cheese to keep the gratin from becoming watery.
- Fish, dairy and usually egg are present; fish-cake brands can also contain wheat, soy or sesame. This is not automatically gluten free.
- Nutrition is estimated for one of two portions using a representative 160 g chikuwa product; sodium and calories vary by brand.
- Refrigerate leftovers promptly and reheat leftovers to 165°F; the best texture is immediately after baking.
- Prep Time: 10 minutes
- Resting: 2 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Oven
- Cuisine: Japanese-inspired
- Diet: Pescatarian