Homemade Kamaboko to make Overseas

Name: Homemade Kamaboko to make Overseas
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams White fish; 2 to 3% of the fish content, Salt; 1 Egg white

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*

I was making fish cakes, which made me want to eat kamaboko. I did research for this.

cookpad.japan @cookpad_jp

I was making fish cakes, which made me want to eat kamaboko. I did research for this.

Saved

Ingredients

2 servings

300 gramsWhite fish
2to 3% of the fish content, Salt
1Egg white

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Steps

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.