Homemade Kamaboko to make Overseas. Remove the skin and bones from the white fish and chop into small pieces. Soak in cold water and mix to remove any scum. Wrap the fish in muslin or cloth and drain excess water.
Kamaboko is exactly that, a traditional type of fish cake that is closely connected to Japanese celebrations, though slightly less now following the arrival of the Western cake.
Great recipe for Homemade Kamaboko to make Overseas.
I was making fish cakes, which made me want to eat kamaboko.
You can have Homemade Kamaboko to make Overseas using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Homemade Kamaboko to make Overseas
- You need 300 grams of White fish.
- You need 2 of to 3% of the fish content, Salt.
- Prepare 1 of Egg white.
It expands a lot when steamed. I always wanted to try making it, but could not find a recipe, however as I read about it, I learned that it is made similar to gefilte fish (with minor differences such as starch instead of matzo meal, and Kamaboko is almost completely fish and decorated with food colorings) One thing I learned the hard. Kamaboko is made from all natural ingredients: wild white fish, egg whites, salt, sugar, fish sauce and Japanese sake. It is made from a white fish paste (called surimi) that is either steamed, grilled, fried, or boiled.
Homemade Kamaboko to make Overseas instructions
- Remove the skin and bones from the white fish and chop into small pieces. Soak in cold water and mix to remove any scum. Repeat twice..
- Wrap the fish in muslin or cloth and drain excess water. Measure its weight. Grind in a food processor. If you have a mortal and pestle, use it to grind it again..
- Form into kamaboko logs. Leave at room temperature for 1 hour. Make sure the surface dries out. I used a hair dryer..
- Steam in boiling water for 20 minutes over medium heat. When it's steamed, transfer into cold water and let it cool..
There are many different types of kamaboko that are commonly enjoyed in Japanese cuisine, from Kamaboko is readily available pre-made for sale at Japanese grocery stores as well as other Asian supermarkets. 【How to make Kamaboko】, Chikuwa, etc. Kamaboko, sometimes referred to as fish cake, is a Japanese processed seafood product. It's a popular addition in noodle and rice dishes and other meals. One unique cutting technique you can do with. Making a checkered pattern with kamaboko fish cake is super easy and quick.
