9 Best Recipes With Kamaboko: Choose Your Favorite
Love seafood but tired of the same old salmon and shrimp recipes?
Check out these amazing recipes that will show you how to use kamaboko in ways you never thought possible! You’ll love the results.
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How do you eat kamaboko?
Kamaboko is a type of fish cake that is commonly used in Japanese cuisine. It is made from cooked whitefish that has been pureed and formed into a loaf. Kamaboko can be eaten on its own or used as an ingredient in soups, stews, and other dishes.
You usually cut off a small slice that’s easy to pick up with your chopsticks and dip it in soy sauce, or you can add it to your favorite recipes.
That’s where these come in!
Best Recipes With Kamaboko
Kamaboko Ramen
This hearty ramen soup is made with a kamaboko fish cake, vegetables, and a delicious miso broth. It’s the perfect meal for a cold winter day.
You can add your kamaboko, or better yet narutomaki, to the ramen broth and allow it to heat up for a minute or two before serving.
If you have frozen kamaboko you might want to thaw it first in a little hot water or boil it for 5 minutes or so.
Miso nikomi udon
If you are looking for a delicious soup recipe that warms you from the inside out, miso nikomi udon is the way to go.
Miso nikomi udon is a noodlesoup that is made by simmering chicken, fishcake, and udon noodles in a miso-dashi broth.
It’s a hearty and savory dish that is open to different interpretations and recipe variations.
This particular recipe calls for kamaboko, but you can also use other fishcakes such as chikuwa or hanpen.
Tempura Kamaboko
Tempura is a popular Japanese dish of fried foods, and almost anything can be made into tempura. This includes kamaboko!
To make tempura kamaboko, simply cut the fish cake into slices and then coat with a batter of egg, flour, and water. Then fry in hot oil until golden brown.
Serve with dipping sauce and enjoy!
Chawanmushi
If you’re in the mood for a thick soup-like hearty meal that fills, chawanmushi should be the next thing on your to-make list.
I’ll show you exactly how to get the right flavor and texture in this Japanese custard recipe.
Chawanmushi is a savory egg custard dish that is made by steaming eggs and other ingredients in a bowl. It is a popular menu item in izakayas and restaurants in Japan.
The most common ingredients used in chawanmushi are chicken, shrimp, ginkgo nuts, and kamaboko.
Kamaboko sushi
This is a fun and easy sushi recipe that uses kamaboko in place of fish. It’s perfect for a quick lunch or snack.
To make kamaboko sushi, simply roll up kamaboko, rice, and nori seaweed in the same way you would roll up a regular sushi roll.
Serve with soy sauce and pickled ginger, and enjoy!
You have been eating a lot of kamaboko sushi I imagine, because surimi sticks or imitation crab sticks are a type of kamaboko as well.
Kitsune udon
You’ve likely heard of udon noodles, but have you tried delicious kitsune udon before? It’s one of the most popular Japanese noodle soups!
Kitsune noodle soup is made with thick, chewy udon noodles in a savory dashi broth and topped with seasoned fried tofu pouches, narutomaki fish cakes, and scallions.
It’s by far one of the most hearty and tastiest Japanese soups. It’s served piping hot during cold months, but it’s served cold with dashi sauce during hot summer days.
Kamaboko fried rice
This is a delicious and easy fried rice recipe that uses kamaboko as the main ingredient. It’s perfect for a quick and tasty meal.
To make kamaboko fried rice, simply cook the rice in a pan with some oil, then add in the kamaboko, vegetables, and eggs. Cook until everything is heated through, then season with soy sauce and serve.
Oden
Oden is a Japanese one-pot dish that is made by simmering various ingredients in a dashi broth. It’s a popular winter dish that is often served at convenience stores and izakayas during the colder months.
The most common ingredients used in oden are daikon radish, eggs, konjac, and fishcakes such as kamaboko.
Kamaboko Crab Dip
Love crab dip? You’re going to love this Kamaboko Crab Dip recipe!
Kamaboko is a type of fish cake that is popular in Japan. It has a delicate, slightly sweet flavor and a firm texture. When combined with creamy ingredients like mayonnaise and sour cream, it makes the perfect base for a delicious crab dip.
This Kamaboko Crab Dip recipe is easy to make and perfect for parties or gatherings with friends and family. The combination of flavors is sure to please everyone’s palate.
What does kamaboko taste like?
Kamaboko is a type of processed seafood made from white fish. It’s often compared to surimi, another processed seafood because they are both made from ground white fish. However, kamaboko is more solid and has a firmer texture than surimi. Kamaboko can be used in many different dishes, both savory and sweet.
If you’ve never had kamaboko before, it might be hard to describe the taste. It’s not fishy, but it does have a slight ocean flavor. The taste is very mild and versatile, which is why it’s used in so many different dishes.
Conclusion
Kamaboko, in its various forms, is used in many Japanese dishes, just summing these up has made me hungry, so I’m going to make myself some ramen!
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
