9 Best Recipes With Kamaboko: Choose Your Favorite

by Joost Nusselder | Updated:  September 1, 2022

17 easy recipes anyone can make...

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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.

Best kamaboko recipes
Kamaboko Ramen Recipe (Narutomaki)
Delicious and very flavorful ramen noodle soup using Chinese five spices for seasoning and my favorite, the narutomaki kamaboko fish cakes.
Check out this recipe
Kamaboko in ramen recipe
Miso nikomi udon recipe
Let’s start with a basic recipe for the soup.
Check out this recipe
Miso nikomi udon
Chawanmushi (Japanese Egg Custard)
Chawanmushi is one of those recipes that uses dashi to make a delicious broth, only this time it's a little thicker in texture, like a Japanese custard.
Check out this recipe
Chawanmushi (Japanese Egg Custard) recipe
Kitsune udon recipe
A delicious udon dish that adds just a little bit of spice.
Check out this recipe
Kitsune udon recipe
Kamaboko Fried Rice Yakimeshi Recipe
Yakimeshi is great to use up that leftover rice, and if you have some kamaboko fish cake leftover as well, you can use that to make this great chewy and crispy dish.
Check out this recipe
Kamaboko fried rice yakimeshi recipe
Kamaboko Crab Dip Recipe
The addition of kamaboko to your imitation crab dip gives it this sweet and firmer texture that's just great at parties on a cracker.
Check out this recipe
Kamaboko Crab Dip Recipe

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.

Favorite Asian Recipes
Favorite Asian Recipes

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

Best ramen fish cakes

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

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 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

Chawanmushi dish

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

What is kanikama

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

Kitsune udon recipe

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

Kamaboko yakimeshi

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

Best kamaboko recipes

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!

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Bitemybun's family recipes with complete meal planner and recipe guide.

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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.