Narutomaki (Japanese Fish Cakes) is a traditional Japanese recipe for a classic fish cake made from pounded white fish fillets that typically contain a coloured centre and which are steamed before cooling, slicing and serving. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese Fish Cakes (Narutomaki).
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These are commonly found in sushi restaurants and are also a traditional ingredient in the Japanese soup soba.
Ingredients:
500g white fish fillets (eg hake or pollack)
6 anchovy fillets, finely chopped (used instead of the more typical MSG)
red food colouring
Method:
Remove the bones from the fish then chop finely. Wash under cold, running water, then place in a mortar and pound until you have a fine paste. Wash this paste in water again then set to drain in a fine-meshed sieve lined with cloth.
Return to the mortar, add the anchovies and pound until gelatinous. Divide the resultant paste into two portions (one should be larger than the other). Colour the smaller portion pink with red food colouring.
Place the larger piece on a sheet of clingfilm (plastic wrap) and pat out into a square about 5mm thick. Place the smaller piece on another sheet of clingfilm and pat out into a slightly smaller square about 3mm thick. Carefully put the smaller square in the centre of the larger square.
Using the clingfilm to help you, roll up the larger square Swiss-roll fashion, so that you have white in the outside and a pink swirl in the centre. Roll into a round log then place in a steamer basket and steam for about 25 to 30 minutes, or until firm and cooked through.
Allow to cool, cover in clingfilm and chill in the refrigerator until needed. When sliced crossways, you will get a white roll with a beautiful pink swirl in the centre. This is typically used for decorating soups and is combined with cucumbers and avocados to make naruto sushi
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