Kamaboko Fish Cake Bento Fillers. Add a bit of herbal salt to taste, then serve. Kamaboko is a steamed cake of cooked fish. It is typically made using white fish, or other fish, with the bones and skin, removed.
You can have Kamaboko Fish Cake Bento Fillers using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Kamaboko Fish Cake Bento Fillers
- You need 8 of pieces Kamaboko.
- You need 2 of bunches Komatsuna.
- It’s 1 of and 1/2 pieces Bacon.
- It’s 1 slice of Sliced cheese.
- It’s 1 of Pepper and herbal salt.
Kamaboko is a steamed cake of cooked fish. It is typically made using white fish, or other fish, with the bones and skin, removed. The fish is mashed and formed into a paste known as "surimi" in Japanese. This paste is mixed with seasonings such as salt and sugar.
Kamaboko Fish Cake Bento Fillers instructions
Cut open one side of each slice of kamaboko to make a pocket. Prepare 8 slices total. Chop komatsuna into 2 cm long pieces, parboil, and drain..
Stuff the komatsuna inside the kamaboko pockets, add bacon (sliced into 5mm squares) on top, sprinkle pepper, then microwave for 1 minute (at 500 W)..
Cut sliced cheese into 5mm squares, top on bacon, then microwave for 1 more minute (at 500 W). Add a bit of herbal salt to taste, then serve..
Here's a variation: Kamaboko stuffed with parboiled julienned carrots, pizza cheese, herbal salt, and dried parsley heated in microwave for 1 minute (at 500 W)..
Egg whites may be added for binding and texture. After finishing the projects, Suzuhiro Kamaboko Museum will steam the kamaboko and grill the chikuwa. We browse around the different floors of the building and the surrounding Suzuhiro Kamaboko Village while waiting for our fish cakes to be cooked. Red kamaboko (fish cake) is one of the most basic of Japanese fish cakes and is used as a topping for soups such as ramen, udon, and soba. Although it is referred to as red, in reality, it is a shade of pink.
