Japanese Kamaboko Fish Cake Recipe
Japanese Kamaboko is delicious and soft but chewy and not too fishy. That's why we are going to make the traditional kind with white and red colors.
Servings 2 logs
Cost $4
Ingredients
- 14 ounces pollock blue whiting or fresh white fish will do as well
- 2 egg white
- 2 tsp mirin
- 2 tsp salt
- 2 tsp sugar
- 4 tbsp corn starch
- pink food coloring
Instructions
- First, kin and debone the fish and make sure to cut away any fatty meat. Then wash it in a colander a few times until the fishy smell has gone away.
- Squeeze out excess water with your hands.
- Now chop the fish into smaller pieces, then place them in a food processor.
- Add egg white, sugar, salt, mirin, and cornstarch, and blend until you get a smooth fish paste.
- Place half of the paste into a smaller bowl. Add several drops of pink food coloring and mix until the paste is pink or light red. Set aside.
- Line your counter with plastic wrap and spread out the white paste in a rectangular shape. You can also use small silicone molds to push your paste into, the rectangular the better because you want to get the log shapes as much as possible.
- Do the same with the red paste, so you have two logs.
- Using the plastic wrap, start rolling the fish cake into a log shape, making sure to roll tightly. The roll shouldn't be too thin. Or push the fish paste out of your silicone molds to whatever shape the molds are.
- Let it sit at room temperature for about 30 minutes so it can stiffen.
- Grab a large pot and fill it about halfway with water, then bring it to a boil and place a steamer basket on top.
- Now put the fish cake roll into the steamer and let it steam for 15 minutes.
- Once ready, let it cool in ice water for 15 minutes .so the cake completely sets Then, remove the plastic wrap.
