Skewered Kamaboko Roses

Name: Skewered Kamaboko Roses
Yield: 3 servings
Cuisine: American
Ingredients: 9 slice Kamaboko (sliced); 1 Cucumber; 1 Edamame

cookpad.japan @cookpad_jp

Using my recipe for "Kamaboko Florets Made with a Peeler", I skewered the roses to make them easy to eat and less likely to fall apart.
I also referenced user Ryuaozoramama's "Fish Sausage Skewers", since I love them. Thank you, Ryuaozoramama.

Kamaboko is a very flexible ingredient, so thinly slice it, and give them a twist after rolling them to make cute rose florets. For a charming touch, I recommend using colored kamaboko. If using for bentos, they should be boiled (over low heat) and seasoned; (be careful not to deform them in the process). Recipe by Mikki-an

cookpad.japan @cookpad_jp

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Ingredients

3 servings

9 sliceKamaboko (sliced)
Greens (for garnishing, optional)
1Cucumber
1Edamame

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Steps

1

Thinly slice the kamaboko with a peeler, then roll up the slices to make florets, then secure with toothpicks.
2

By twisting the kamaboko florets slightly, they will look like roses; (kamaboko doesn't tear easily, so go ahead and use some force).
3

If using toothpicks, three or so is about the right balance. Depending on the size of the roses, skewer 2-5 per toothpick.
4

I referenced user Ryuaozoramama's "Fish Sausage Skewers".
5

Here's a recipe for "Kamaboko Flowers Made with a Peeler".
https://cookpad.wasmer.app/us/recipes/149940-kamaboko-flowers-using-a-vegetable-peeler

Kamaboko Flowers Using a Vegetable Peeler
6

For "Kamaboko Roses Easy Snacks with Leftovers". Use leftover kamaboko to make them.
7

Here, I boiled them over low heat, marinated in sushi vinegar, then used them as a bento item.
8

For a similar technique using cucumbers, check out.
https://cookpad.wasmer.app/us/recipes/149998-cucumber-slicing-technique-for-a-lively-texture

Cucumber Slicing Technique for a Lively Texture