Kamaboko Fish Cake Roses in Cheese Chikuwa - A Charaben Side Dish

• 2 Chikuwa
• 12 1 1/2 mm thick slices Kamaboko
• 2 Snow peas
• 2 slice Processed cheese
• 1 Mayonnaise

1. Briefly blanch the snow peas in hot water, then soak in cold water to fix the color.
2. Thoroughly dry the snow peas, then make four diagonal cuts.
3. Cut the 3 middle sections into half to create diamond shapes.
4. Cut the processed cheese into 3 horizontal strips,then pile them up into a single stack and cut that into thirds.
5. Cut each chikuwa into 3 pieces.
6. Keep the kamaboko on the wood block and cut 1.5-2 mm slices.
7. Remove from the wood block.
8. Once your ingredients are prepared, set them out.
9. If you have some tweezers, they will come in handy.
10. Tightly roll 1 slice of kamaboko, then place it on top of another slice.
11. Tightly roll the second slice of kamaboko around the first.
12. Twist the fish cakes into the hole of the chikuwa.
13. Set the diamond-cut snow peas into the chikuwa.
14. Put a little bit of mayonnaise inside of the other side of the chikuwa and stuff with cheese to finish.
15. They're really convenient for filling small gaps in a charaben.

chikuwa, kamaboko, peas, cheese, mayonnaise

Taken from cookpad.com/us/recipes/150762-kamaboko-fish-cake-roses-in-cheese-chikuwa-a-charaben-side-dish (may not work)