Kamaboko Fish Cake Spirals. Kamaboko, or Japanese fish cake, is steamed, prepared into colorful cylindrical cakes, and sliced. Kamaboko is Japanese fish cake, which is an essential ingredient and food in Japanese cuisine. It may be enjoyed sliced on its own, or it is added to various foods as an ingredient or topping for soup.
You can have Kamaboko Fish Cake Spirals using 1 ingredients and 2 steps. Here is how you cook that.
Ingredients of Kamaboko Fish Cake Spirals
- Prepare 2 slice of Kamaboko (dyed pink on the outside).
Kamaboko (蒲鉾:かまぼこ) is a type of cured surimi, a processed seafood product common in Japanese cuisine. It is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. Kamaboko is a Japanese fish cake with a mild taste. The texture is firm, yet soft and rubbery.
Kamaboko Fish Cake Spirals instructions
Lay the kamaboko slices flat. Cut a strip from the curved top side of each slice with equal amounts of pink and white kamaboko..
Roll up the cut off parts, and secure with a bento pick. Do the same with the other piece. Done!.
The fish cakes are made from a minced white fish paste called a "surimi" or "kane", thickened and bound with a starch. Some are meant to be served in slices to reveal a decorative spiral inside. "Kamaboko (Japanese Kanji: 蒲鉾) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed My Japanese hubby says that 'Naruto is a Japanese word that can refer to things with a spiral design such as steamed fish-paste cake used in Ramen.'☆. Kamaboko is the cake of the sea. Learn how to eat these fish cakes and where they came from. In the early days of kamaboko history, white fish was very expensive and the fish cake dish was considered a feast.
