💗Egg Chikuwa and Cucumber salad (Japanese Daily Recipe)
Looking for a quick and healthy Japanese side dish? This Egg, Chikuwa, and Cucumber Salad is a simple yet flavorful recipe made with boiled eggs, sliced fish cake, and fresh cucumber. Tossed with creamy mayonnaise, savory soy sauce, and nutty ground sesame seeds, it's the perfect dish for a light lunch, bento box, or dinner side. Ready in minutes and packed with umami, this everyday Japanese salad is sure to become a go-to favorite.
💚INGREDIENTS 4 Serving
1 cucumber
2 chikuwa (Japanese fish cake tube)
2 eggs
A) 2 Tbsp mayonnase
1 tsp soy sauce
1/2 Tbsp ground sesame
💛DIRECTIONS
1. Slice the cucumber thinly. Add the cucumber in a mixing bowl.Sprinkle little salt (1/2 tsp) Rub salt into the cucumber. Leave it for about 15 minutes. Wash the cucumber with water lightly.Drain the cucumber in a colander.
2.Boil water in a pot. Make soft-boiled eggs for about 7 minutes.Soak the boiled eggs in water.Peel the boiled eggs.Cut the boiled eggs into four equal parts.
3.Add A in a mixing bowl. Add 1 and 2 in a mixing bowl. MIx well.
4.Arrange the salad in a serving bowl.
slice the cucumber thinly
Cut the chikuwa into 1cm round slices.
💜Chikuwa:
If you're new to Japanese cooking, you might be wondering — what exactly is chikuwa?
Chikuwa is a classic Japanese fish cake made from seasoned white fish paste (called surimi), shaped into a tube and lightly grilled. Its name literally means "bamboo ring," thanks to its unique hollow shape. It has a mild, savory flavor and a pleasantly chewy texture that pairs well with both raw and cooked ingredients.
In Japan, chikuwa is a common everyday food — found in lunch boxes, soups, and quick salads like this one. You can usually find it in Asian grocery stores, refrigerated near tofu or fish products.
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