Homemade Kamaboko to make Overseas
cookpad.japan @cookpad_jp
I was making fish cakes, which made me want to eat kamaboko. I did research for this.
It expands a lot when steamed. Make sure you have a large steamer. I didn't have a board, so I placed them on top of parchment paper. Try to remove air bubbles when you form the shape. This time, I made 3 since I had 540 g. For 1 to 2 blocks. Recipe by Mon*chou-chou*
Homemade Kamaboko to make Overseas
I was making fish cakes, which made me want to eat kamaboko. I did research for this.
It expands a lot when steamed. Make sure you have a large steamer. I didn't have a board, so I placed them on top of parchment paper. Try to remove air bubbles when you form the shape. This time, I made 3 since I had 540 g. For 1 to 2 blocks. Recipe by Mon*chou-chou*
Cooking Instructions
- 1
Remove the skin and bones from the white fish and chop into small pieces. Soak in cold water and mix to remove any scum. Repeat twice.
- 2
Wrap the fish in muslin or cloth and drain excess water. Measure its weight. Grind in a food processor. If you have a mortal and pestle, use it to grind it again.
- 3
Form into kamaboko logs. Leave at room temperature for 1 hour. Make sure the surface dries out. I used a hair dryer.
- 4
Steam in boiling water for 20 minutes over medium heat. When it's steamed, transfer into cold water and let it cool.
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