Kamaboko Fish Cake Roses in Cheese Chikuwa - A Charaben Side Dish. Kamaboko Fish Cake: Japanese Ingredient Spotlight. Kamaboko is a steamed cake of cooked fish. It is typically made using white fish, or other fish, with the bones and skin, removed.
It has a wonderful toasty flavor and delicious in oden.
Other types of kamaboko include jakoten (fried kamaboko), chīkama (cheese kamaboko), and specialty kamaboko that is served as part of Osechi Ryori (Japanese new.
I thought up a good way to fill in the small gaps of my charaben!
You can cook Kamaboko Fish Cake Roses in Cheese Chikuwa - A Charaben Side Dish using 5 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Kamaboko Fish Cake Roses in Cheese Chikuwa - A Charaben Side Dish
- You need 2 of Chikuwa.
- It's 12 of 1 1/2 mm thick slices Kamaboko.
- It's 2 of Snow peas.
- Prepare 2 slice of Processed cheese.
- It's 1 of Mayonnaise.
The thinner you can slice the fish cake, the easier it will be to use. They're also delicious stuffed with tuna and mayonnaise, salmon and mayonnaise. Actually, I have Cheese Kamaboko fish cake now. The product shown above is Cheese Kamaboko from "Natori (なとり)", a Japanese food company According to the description on the back of the package, the fish ingredient in this Cheese Kamaboko from Natori consists of codfish and lizard fish.
Kamaboko Fish Cake Roses in Cheese Chikuwa - A Charaben Side Dish instructions
- Briefly blanch the snow peas in hot water, then soak in cold water to fix the color..
- Thoroughly dry the snow peas, then make four diagonal cuts. Cut the 3 middle sections into half to create diamond shapes..
- Cut the processed cheese into 3 horizontal strips,then pile them up into a single stack and cut that into thirds..
- Cut each chikuwa into 3 pieces..
- Keep the kamaboko on the wood block and cut 1.5-2 mm slices. Remove from the wood block..
- Once your ingredients are prepared, set them out. If you have some tweezers, they will come in handy. ♪.
- Tightly roll 1 slice of kamaboko, then place it on top of another slice..
- Tightly roll the second slice of kamaboko around the first..
- Twist the fish cakes into the hole of the chikuwa..
- Set the diamond-cut snow peas into the chikuwa..
- Put a little bit of mayonnaise inside of the other side of the chikuwa and stuff with cheese to finish..
- They're really convenient for filling small gaps in a charaben..
Charred Broccoli Side Dish Fifteen Spatulas. Fish cakes or Kamaboko is a type of cured seafood product where various white fish are pureed, seasoned and steamed to various shapes. Its savoury chewy flavour makes for an excellent addition to many Japanese dishes including ramen, bento, stews and more. It is available fresh in Asian markets and is generally white but occasionally has food coloring (usually pink or red, sometimes brown, green or yellow) brushed on the surface. Chikuwa is fishcake shaped into sticks or tubes that are long and hollow inside, and it is the most often used meat used in Isobeage.
