Chikuwa with Bonito Flakes and Cheese

Steps

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1. 1
   Place mayonnaise in a bowl and dissolve it gradually with a small amount of water to prevent lumps. Add the remaining water, then incorporate potato starch and cake flour, mixing well. Cover with plastic wrap and refrigerate for 15-30 minutes until chilled.
   ▶ ≈1:33
2. 2
   Cut each chikuwa in half.
   ▶ ≈2:22
3. 3
   Cut the baby cheese lengthwise into three equal pieces.
   ▶ ≈2:28
4. 4
   Insert the cheese into the hole of each chikuwa piece, pressing firmly to secure it.
   ▶ ≈2:43
5. 5
   Remove the chilled batter from the refrigerator and thoroughly coat each chikuwa piece. Place on a bed of bonito flakes and roll to coat all sides evenly.
   ▶ ≈2:55
6. 6
   Pour about 0.5-1 cm of oil into a shallow pan and heat over medium heat for approximately 1.5 minutes. The oil is ready when a wooden skewer inserted produces small fine bubbles.
   ▶ ≈3:42
7. 7
   Carefully place the coated chikuwa pieces into the hot oil. Let them cook undisturbed for about 30 seconds, then flip. After another 30 seconds, gently roll as needed to achieve even browning. Fry for a total of about 1.5-2 minutes until the coating is crispy. Be careful not to overcook, as the cheese may burst out.
   ▶ ≈4:05