Recipe: Tasty Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko

Delicious, fresh and tasty.

Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko. Kamaboko Fish Cake: Japanese Ingredient Spotlight. Kamaboko is a steamed cake of cooked fish. It is typically made using white fish, or other fish, with the bones and skin, removed.

Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko
New Secret Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko Free Download
The fish cakes are shaped like the leaves of bamboo and are often served toasted to impart a warm roasted flavor. Karashi Mentaiko is the spicy version of mentaiko which is seasoned with red chili pepper spices, as well as Tarako and mentaiko are packed with flavors of the sea. It's both salty and filled with seafood essence Quick Japanese "Otsumami" (Snacks) to Enjoy With Beer & Alcohol. You can cook Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko

  1. It's 4 1/2 cm of Kamaboko.
  2. Prepare 3 cm of Kamaboko.
  3. It's 2 of Cherry tomatoes.
  4. Prepare 6 of mm Zucchini.
  5. It's 1 tsp of Olive oil.
  6. It's 1 dash of Salt.
  7. You need 1/2 tbsp of Mentaiko.
  8. It's 1/4 tsp of Butter.
  9. You need 1 dash of Soy sauce.

Kamaboko (蒲鉾:かまぼこ) is a type of cured surimi, a processed seafood product common in Japanese cuisine. It is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is both a traditional and processed seafood ingredient used in many dishes in Japanese cuisine. It is made from white fish paste (called surimi) that has been pureed and then steamed, grilled, or fried until fully cooked and firm.

Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko step by step

  1. Slice the kamaboko with the wooden board intact into 1.5 cm thick, stopping at 5 mm before cutting all the way through..
  2. Slide the knife between the kamaboko and the board, and lift from the cutting board..
  3. Slice the cherry tomatoes into thirds, cut the zucchini into 3mm half-circles, line up on parchment paper, coat with olive oil and salt one one side..
  4. Remove the membrane of the mentaiko, mix with butter (at room temperature) and soy sauce, and spread it on top of the kamaboko..
  5. Lay the kamaboko onto the same parchment paper from Step 3 with the mentaiko paste facing up, and toast in a toaster oven for roughly 8 minutes..
  6. Insert the cherry tomatoes into the red kamaboko, stick the zucchini into the white kamaboko, and arrange onto plates..

Krisan the Kamaboko girl giving out samples of yummy Kamaboko Japanese fish cakes at the Mt. Fuji Japanese Rice booth at WOFEX at SMX! Kamaboko, or Japanese fish cake, is steamed, prepared into colorful cylindrical cakes, and sliced. There are several types of Japanese kamaboko (fish cake), which is made from a white fish paste These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy. Kamaboko is the cake of the sea.