Creative Chikuwabu Recipes: 4 Unique Ways to Enjoy This Japanese Wheat Cake
Chikuwabu is a common ingredient in oden and often appears on the dinner table. But because of that strong image, many people might not know other ways to enjoy it. So the Goodie Foodie editorial team tried out some fun and easy chikuwabu recipe ideas you can try at home!
share:
Table of Contents
What is Chikuwabu?
Chikuwabu, made from flour and salt, is a type of wheat-based processed food that represents the Kanto region. Its name comes from its resemblance to chikuwa and its similarity in preparation to nama-fu (raw wheat gluten), hence the term “chikuwabu” (chikuwa + fu). It has a chewy and elastic texture. With a history dating back to before the Meiji era, it gained popularity as an inexpensive substitute for chikuwa when fish paste was costly.
Chikuwabu is commonly eaten simmered, as in oden, until soft. However, thanks to its simple ingredients—just flour and salt—it can be enjoyed in a variety of ways! In this article, we introduce four delicious recipes perfect as snacks or desserts.
Grilled Chikuwabu
① Cut into desired sizes
Slice the chikuwabu into bite-sized pieces. Pulling the knife toward yourself makes cutting easier.
And surprise! Once cut, a hole appears inside the chikuwabu! Turns out the hole was sealed from the outside…
This is what it looks like when cut. From top to bottom: sliced, butterflied, and whole.
② Grill in a frying pan
After cutting, grill both sides of the chikuwabu in a frying pan until browned. A toaster oven also works.
After grilling for about 4–5 minutes on medium heat, faint layers start to appear—this is a sign that it’s cooking well.
Once browned on one side, flip it and cook the other side. Your grilled chikuwabu is ready. It looks just like grilled mochi!
③ Add seasoning
Grilled chikuwabu tastes even better with seasoning. Here we tried (from left to right): sweet soy sauce, mayonnaise, and kuromitsu (brown sugar syrup) with kinako (soybean flour).
First impression: surprisingly chewy! It offers a substantial bite. The kuromitsu and kinako combo makes it taste like a dessert mochi, while the mayo adds a savory touch perfect for snacking.
My favorite was the sweet soy sauce! The sweet-salty taste combined with the chewy texture made me want to keep savoring every bite.
Cut into larger pieces and plated like this, it turns into a surprisingly stylish dish. Decorated with kinako and kuromitsu, you’d never guess it’s chikuwabu!
Chikuwabu Karintō
① Place on a microwave-safe plate
Next up, let’s turn chikuwabu into karintō!
First, slice the chikuwabu into thin rings and place them on a microwave-safe plate. Don’t forget to use parchment paper!
② Sprinkle brown sugar
Generously sprinkle brown sugar on top. Covering the chikuwabu entirely will give the best results.
③ Microwave it
Microwave on 600W for about 2 minutes. It’s ready when the brown sugar has fully melted. Adjust the heating time depending on your microwave model.
④ Eat as is
Here it is straight out of the microwave! The glossy finish from the melted brown sugar is mouthwatering…!!
Compared to grilled chikuwabu, this version is slightly harder! Depending on how well it’s cooked, you may get some crunchy parts, but that just adds to the karintō-style texture. A perfect snack!
Chikuwabu Churros
① Soak in water and microwave
Now it’s time for the unexpected: chikuwabu churros! Cut the chikuwabu in half and place in a microwave-safe container. Add enough water to submerge them.
Loosely cover with plastic wrap.
Microwave at 600W for 5 minutes.
Once done, drain all the water.
② Fry in a pan
Now grill the softened chikuwabu in a frying pan. Melt about 10 grams of butter.
Once the butter is melted, add the chikuwabu and fry until browned.
Flip them over to cook the other side. Look at that golden color! With the aroma of butter, the anticipation is real…!
If you want an extra crispy finish, add a bit more butter! The scent becomes even more irresistible…
③ Add toppings
Once grilled, add the topping while the surface is still hot. Here we used cocoa powder.
To really get that churros vibe, spread the powder with a spoon, making sure it gets into the grooves. Don’t forget to coat the back side too.
And here’s the final result! It really does look like a churro. Hard to believe it’s chikuwabu!
The texture is completely different—soft and chewy. The sweet cocoa powder matches perfectly, making it feel like you’re eating a real churro. I was honestly impressed with how well it turned out.
This one uses kinako. If you prefer a milder sweetness, this is a great option. You can also mix some sugar into the kinako for a more churros-like taste.
Chikuwabu Marshmallow Gratin
① Place chikuwabu in a baking dish
Now for something totally unexpected—chikuwabu marshmallow gratin. Start by placing sliced chikuwabu in a heatproof dish.
② Add cheese
Sprinkle shredded cheese on top of the chikuwabu. Use as much as you like—more cheese makes it even easier to enjoy!
③ Top with marshmallows
Top everything with marshmallows. Covering the entire dish gives it a nice finish.
④ Bake in the oven
Bake until the marshmallows are browned. We baked at 170°C (338°F) for about 5 minutes in a preheated oven. Adjust the time and temperature depending on your oven and desired color.
This golden brown look means it’s done!
⑤ Eat with a spoon
Here’s the finished marshmallow gratin! You’d never guess chikuwabu is hidden underneath.
Dig in with a spoon and enjoy the unique trio of chikuwabu, cheese, and marshmallow. The crispy top from the toasted marshmallows, the chewy texture of the chikuwabu, and the salty richness of the cheese all come together in this fun and unexpected dessert!
This is a flavor you’ll want to try for yourself…
With all these simple and creative variations, chikuwabu transformed into something entirely different each time—offering new tastes and textures beyond expectations. Try the ones that caught your eye and see how far you can take chikuwabu! You’ll be surprised at its hidden potential!!
*The information is based on the time of reporting or creation, and may differ from the current situation.
tags:
share:
Related Articles
Popular Articles
