How to Prepare Perfect Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste)

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Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste). Great recipe for Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste). This is a must at my mom's New Year's feast. For New Year's, arrange the red- and white kamaboko in an alternating pattern. Recently, store-bought kamaboko has become thinner, so I top it with a lot. Use up all the osechi food and your family will love this!

Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste) If you choose colourful toppings, it'll look gorgeous. You wouldn't think they were leftovers. The cooking liquid of frozen prawns is very tasty so make clear broth with this. You can have Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste) using 3 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste)

  1. Prepare 1 of Kamaboko.
  2. It's 1 of as much (to taste) Salmon roe.
  3. Prepare 6 of Shiso leaves.

You can add leftover kamaboko fish cakes. Recipe by Kimiko 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. It is also known as "aka kamaboko" in Japanese.

Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste) step by step

  1. Slice the kamaboko into 10-12 cuts. Down the center of each slice, make a slit 2/3 to the base. Cut the shiso leaves in half..
  2. Press the shiso into the slit opening, and top with salmon roe..
  3. Here they are served in my New Year's Feast in 2010..
  4. And again in 2011..
  5. Then, in 2012..
  6. ...and 2013!.

This type of kamaboko is steamed on a small wood board. Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is both a traditional and processed seafood ingredient used in many dishes in Japanese cuisine. It is made from white fish paste (called surimi) that has been pureed and then steamed, grilled, or fried until fully cooked and firm. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion.