I use Soy Sauce, Sugar and Mirin to season many dishes. They are the Japanese staples. I added Gochujang (Korean Spicy Miso), Garlic and a little bit of Vinegar to this dish, and the flavour instantly changed from Japanese to Korean. The spicy and sweet sauce is very suitable for Chikuwa (Japanese tube-shape fish cakes) and this humble rice bowl was seriously yummy.


1 Serving


100g Chikuwa (Japanese Tube-shape Fish Cakes) *cut into bite-size pieces
1/2 teaspoon Sesame Oil
1 Spring Onion *cut into 3cm pieces
Toasted Sesame Seeds
1 serving warm Coked Rice

1 small clove Garlic *grated
1/2 teaspoon Sugar
1 teaspoon Gochujang *alter the amount to suit your taste
1 teaspoon Soy Sauce
1 teaspoon Mirin
1/2 teaspoon Rice Vinegar

  1. Combine all the Sauce ingredients in a small bowl.
  2. Heat Sesame Oil in a small frying pan medium heat, cook Chikuwa and hard parts of Spring Onion for a few minutes. *Note: Chikuwa is easy to get browned.
  3. Lower the heat, add the Sauce and green parts of Spring Onion, and stir to combine.
  4. Half fill a bowl with warm Cooked Rice, cover it with Chikuwa mixture, and sprinkle with some Toasted Sesame Seeds. It’s a good idea to add some salad OR stir-fried vegetables. Today I added ‘Lettuce & Wakame Sesame Salad’.