Kamaboko Recipe
Make Kamaboko Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation of Kamaboko
- 1
Prepare the Surimi Mixture
In a large mixing bowl, combine the surimi (fish paste), salt, sugar, and egg white. Mix well until the ingredients are thoroughly combined and the mixture becomes smooth.
- 2
Add Cornstarch and Liquids
Gradually add the cornstarch, fish stock or water, soy sauce, and mirin to the surimi mixture. Stir continuously until the mixture is well-blended and has a thick, paste-like consistency.
- 3
Add Food Coloring (Optional)
If desired, add the food coloring to the mixture to achieve your preferred color. Mix until the color is evenly distributed.
Shaping and Cooking
- 4
Shape the Kamaboko
Transfer the mixture onto a sheet of plastic wrap and shape it into a log or oval shape, approximately 2 inches in diameter. Wrap tightly in the plastic wrap, forming a tight cylinder.
- 5
Steam the Kamaboko
Place the wrapped kamaboko in a steamer basket over boiling water. Cover and steam for about 20-25 minutes, or until the kamaboko is firm and cooked through.
- 6
Cool and Unwrap
Once cooked, remove the kamaboko from the steamer and let it cool for a few minutes. Carefully unwrap the plastic wrap and let it cool completely on a wire rack.
- 7
Serve
Slice the kamaboko into thin pieces and serve as a snack, in soups, or as part of a sushi platter. Garnish with seaweed if desired.