Batter; I used cake flour (3 tbs) and rice four (1 tbs, optional) and dried aonori 青海苔 (1 tsp, optional) and cold water to make a rather loose batter.
After coating each piece of the chikuwa sticks, I fried them in 170C or (340F) vegetable oil for 1-2 minutes or until a crispy crust formed (it doesn't have to cook long because chikuwa is already cooked). Serve hot with a lemon wedge and salt (optional).
This is a quick but perfect small dish for your sake. Nice crunchy crust has oceanic taste of aonori with soft but slightly chewy fish cake inside.