Whether you need just one more dish for your lacquered jubako (square bento box) to complete osechi ryori (new year foods), or want a quick hors d’oeuvre before serving the main dish, this Kamaboko with Salmon Roe will definitely surprise your guests with its pretty look as well as the light and flavorful combination of fish cake, shiso, and salmon roe.
As you can see, this recipe is very simple and easy to make. You simply make a small slit in Kamaboko, stuff shiso leaf in, and top with salmon roe.
The orange jewel-like salmon roe gives great contrast to the green shiso leaf. The pink and white kamaboko creates a nice soft background against shiso and salmon roe.
This is my last dish for 2014 Osechi Ryori series. I hope you enjoyed the four dishes I shared this year and that you will try making them. Next year I’ll come back with new osechi ryori dishes, and let me know if you have certain dish that you would like to request. 🙂
Thank you so much for reading my blog this year. Just One Cookbook has grown so much this year and I am humbled by the fact that readers do enjoy my blog and make many of my recipes. I’ll come back the second week of January to celebrate my 3rd blogiversary!
Happy New Year to each and every one of you!
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- Trim off both ends of the kamaboko (optional). Cut the kamaboko into ½ inch slices. Before you cut next slice, make a ¼ inch slit in the middle of the slice. Continue to cut through and alternate between the cut and the slit.
- Cut the bottom of the kamaboko and remove from the wooden base.
- Cut off the stem of shiso leaves and stuff a shiso leaf into the slit of each kamaboko slice.
- Top with salmon roe. Serve chilled.