Kamaboko (Japanese fish cakes) is a traditional Japanese recipe for a classic minced fish fishcake that traditionally has a pink coloured section in the middle. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese fish cakes (Kamaboko).
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Making Japanese fish cakes is a simple yet rewarding process. The key lies in selecting the right ingredients and mastering a few basic techniques.
Essential Ingredients: White Fish: The most common fish used for kamaboko is **surimi**, a type of minced white fish, often pollack or Alaska cod.
Ingredients:
500g surimi (finely minced white fish eg pollack)
1 tbsp salt
1 tsp sugar
1 tbsp potato starch
4 tbsp water
Method:
In a large bowl, gently mix the surimi, salt, sugar, and potato starch.
Gradually add the water, mixing continuously until the mixture becomes smooth and cohesive. Be careful not to over-mix, as this can toughen the fish cakes.
Divide the fish paste into portions and shape them into desired forms, such as rectangular blocks or cylinders.
Line a steamer basket with parchment paper. Place the shaped fish cakes in the basket and steam for 15-20 minutes, or until cooked through.
Remove the fish cakes from the steamer and let them cool slightly before serving.
Flavour variants: The beauty of kamaboko lies in its versatility. You can experiment with different flavourings to create unique and delicious variations. Here are a few ideas to inspire your culinary creativity:
Shiso Kamaboko: Add a few chopped shiso leaves to the fish paste for a refreshing and slightly citrusy flavour.
Spring Onion Kamaboko: Incorporate chopped spring onions for a savory and aromatic twist.
Ginger Kamaboko: Grate some fresh ginger into the fish paste for a warm and spicy note.
Wasabi Kamaboko: For a bolder flavour, add a touch of wasabi paste to the mixture (this is one of my favourites).
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