Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, our regular osechi item–kamaboko fish cakes (mom's taste). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste) is something that I have loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook our regular osechi item–kamaboko fish cakes (mom's taste) using 3 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste):
- Prepare 1 Kamaboko
- Make ready 1 as much (to taste) Salmon roe
- Make ready 6 Shiso leaves
Egg whites may be added for binding and texture. Kamaboko is a Japanese fish cake and is becoming quite popular outside the country of Japan. It is known by other English names such as fish paste, fish loaf, fish cake, and even fish sausage. The majority of fish cakes are made from a mix of various fish.
Instructions to make Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste):
- 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.
- Press the shiso into the slit opening, and top with salmon roe.
- Here they are served in my New Year's Feast in 2010.
- And again in 2011.
- Then, in 2012.
- …and 2013!
It is known by other English names such as fish paste, fish loaf, fish cake, and even fish sausage. The majority of fish cakes are made from a mix of various fish. It is usually made from fish/meat(fresh) or processed surimi (grounded meat). 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.
So that is going to wrap it up with this exceptional food our regular osechi item–kamaboko fish cakes (mom's taste) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
