Japanese Fish Cake, Kamaboko Making Process

kelolalaut.com - Kamaboko is a type of Japanese fish cake that's often used as a garnish in various dishes or enjoyed on its own. It has a unique texture and mild flavor. Making kamaboko involves a traditional process, but here's a simplified version you can try at home:

Ingredients:

• 1 pound (450g) white fish fillets (such as cod or pollock)
• 1/4 cup cold water
• 1 egg
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• Optional: food coloring (pink or red)

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Instructions:
1. Prepare the Fish:

• Rinse the fish fillets under cold water and pat them dry with paper towels.
• Cut the fish into smaller pieces for easier blending.

2. Blend the Fish:

• In a food processor, blend the fish pieces until you have a smooth paste-like consistency.
• Gradually add cold water while blending to help with the process.

3. Add Seasonings:

• Add the egg, salt, sugar, and cornstarch to the fish paste.
• Continue blending until the mixture is well combined and smooth.

4. Color the Kamaboko (Optional):

• If you want to make pink or red kamaboko, add a small amount of food coloring to the mixture and blend until the color is evenly distributed.

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5. Steam the Kamaboko:

• Prepare a steamer by bringing water to a boil.
• Line a shallow, heatproof dish with plastic wrap. Make sure the plastic wrap is large enough to cover the dish and have overhang.

6. Shape and Steam:

• Pour the fish mixture into the prepared dish and smooth the top with a spatula.
• Cover the dish with the overhanging plastic wrap to prevent water from getting into the kamaboko.
• Place the dish in the steamer and steam for about 20-30 minutes, or until the kamaboko is cooked through. It should be firm to the touch.

7. Cool and Slice:

• Carefully remove the dish from the steamer and allow the kamaboko to cool slightly.
• Once cooled, remove the plastic wrap and gently unmold the kamaboko onto a cutting board.
• Slice the kamaboko into thin slices.

8. Serve:

• Kamaboko is typically served as a topping for soups, salads, or rice dishes. It can also be enjoyed on its own as a snack.

Note: This simplified recipe uses a food processor and steaming method that may differ from traditional kamaboko-making techniques. Traditional kamaboko-making involves a more complex process and the use of special tools. If you're looking for an authentic experience, you may want to explore traditional methods or purchase kamaboko from a Japanese market.

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