Cut the chikuwa into three equal parts.

In a plastic bag, combine minced pork, salt, pepper, soy sauce, and potato starch.

Cut the corner of the bag and pipe the mixture into the chikuwa pieces.

Prepare the snap peas by removing the strings and cutting them diagonally in half.

Trim the base of the shimeji mushrooms and separate them into small clusters.

Julienne the carrot into thin strips.

Place shumai, snap peas, shimeji mushrooms, and carrots on a microwave-safe plate. Cover loosely with plastic wrap.

Microwave at 600W for 2–3 minutes until cooked through.

Toss the snap peas and shimeji mushrooms with sesame oil and salt and pepper.