I think I made something like chikuwa tsukudani?

I had a bunch of chikuwa from Gyomu Super left, so I tried simmering it in soy sauce and mirin to make it sweet and savory. It might be even tastier if I simmered it with burdock root, the flavors would really soak in. It's a pain to get out a big pot in my tiny kitchen, so it's way easier to just make small batches in a little frying pan. I wonder if having this as a make-ahead dish would be good for meals? Now I'm thinking I should've added a bit more ginger.