Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko. Kamaboko Fish Cake: Japanese Ingredient Spotlight. Kamaboko is Japanese fish cake, which is an essential ingredient and food in Japanese cuisine. My child wanted to make his beloved Papa a beer snack for Father's Day, so I created this beer snack that I made using papa's favorite kamaboko and healthy veggies. Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko

You can cook Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko
  1. Prepare 4 1/2 cm of Kamaboko.
  2. You need 3 cm of Kamaboko.
  3. Prepare 2 of Cherry tomatoes.
  4. It’s 6 of mm Zucchini.
  5. It’s 1 tsp of Olive oil.
  6. You need 1 dash of Salt.
  7. You need 1/2 tbsp of Mentaiko.
  8. It’s 1/4 tsp of Butter.
  9. You need 1 dash of Soy sauce.

In the early days of kamaboko history, white fish was very expensive and the fish cake dish was considered a feast. Thus, it was used as a special gift or the type of food served at celebratory feasts. Maya and Alex visited kamaboko (fish cake) factory where they learned how to prepare kamaboko by a traditional manual way. They also prepared a chikuwa (竹輪).

Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko instructions

  1. Slice the kamaboko with the wooden board intact into 1.5 cm thick, stopping at 5 mm before cutting all the way through..

  2. Slide the knife between the kamaboko and the board, and lift from the cutting board..

  3. Slice the cherry tomatoes into thirds, cut the zucchini into 3mm half-circles, line up on parchment paper, coat with olive oil and salt one one side..

  4. Remove the membrane of the mentaiko, mix with butter (at room temperature) and soy sauce, and spread it on top of the kamaboko..

  5. Lay the kamaboko onto the same parchment paper from Step 3 with the mentaiko paste facing up, and toast in a toaster oven for roughly 8 minutes..

  6. Insert the cherry tomatoes into the red kamaboko, stick the zucchini into the white kamaboko, and arrange onto plates..

Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)! Oshogatu (Japanese New Year) is the biggest celebration in Japan, and even everyday food like Kamaboko gets a total make-over for this. 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.