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Kamaboko with Salmon Roe 蒲鉾いくらのせ

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Kamaboko with Salmon Roe | Easy Japanese Recipes at JustOneCookbook.com

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.

Kamaboko with Salmon Roe | Easy Japanese Recipes at JustOneCookbook.com

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.

Kamaboko with Salmon Roe | Easy Japanese Recipes at JustOneCookbook.com

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!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Kamaboko with Salmon Roe
Kamaboko with Salmon Roe | Easy Japanese Recipes at JustOneCookbook.com
Print
Prep Time
10 mins
Total Time
10 mins
 
Course: Appetizer
Servings: 4 as appetizer
Ingredients
Instructions

  1. Gather all the ingredients.

    Kamaboko with Salmon Roe Ingredients
  2. Trim off both ends of the kamaboko (optional). Cut the kamaboko into 1/2 inch slices. Before you cut next slice, make a 1/4 inch slit in the middle of the slice. Continue to cut through and alternate between the cut and the slit.
    Kamaboko with Salmon Roe 1a
  3. Cut the bottom of the kamaboko and remove from the wooden base.
    Kamaboko with Salmon Roe 2
  4. Cut off the stem of shiso leaves and stuff a shiso leaf into the slit of each kamaboko slice.
    Kamaboko with Salmon Roe 3
  5. Top with salmon roe. Serve chilled.
    Kamaboko with Salmon Roe 4
Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

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  4. Rin

    How pretty! I would love to try the recipes that use fresh shiso leaves, but unfortunately I haven’t been able to find anyone who sells them where I live. Is there another green more readily available that can be substituted for shiso that you would recommend? Thanks!

    4
    Reply to Rin'> Reply

    • Happy New Year Rin! I’m sorry for my late response. Shiso has very unique flavor and I can’t find anything that’s “similar” to shiso. However, another reader commented below that he used mint leaves and worked well. Hope that helps. 🙂

      38
      Reply to Nami'> Reply

  14. Eha

    This looks just beautiful! Little problem as far as I am concerned ~ the only ingredient I can access is the salmon roe 🙂 ! So, until I can get closer to matters Japanese I just have to look at the beautiful, elegant photos !! A very, very happy and successful year to come, Namiko-san and all the very best to your family!!!

    14
    Reply to Eha'> Reply

  29. STEVE S.

    I made this appetizer for our New Year Eve gathering. Instead of Shiso Leaves, I used large Mint leaves and instead of Salmon Roe I used Red Tobiko caviar.

    Worked out very well. Everyone at our gathering enjoyed it very much. I wish I made more than two packages of the Fish Cake….

    29
    Reply to STEVE S.'> Reply

  40. What a pretty item it would be even on a European cocktail plate! I miss my potted shiso which died some time ago… Happy New Year, Nami! I’m looking forward to following your cooking – and not only!- adventures in this new year.

    46
    Reply to Sissi'> Reply

  41. Happy New Year, Nami! I see fish cakes at the Japanese grocery market and love to eat it but never thought to present it this way. How special yet simple to put together. Thanks for sharing. All the best for a happy & healthy 2014!

    47
    Reply to Monica'> Reply

    • 残念ならがらかまぼこは売ってません。かまぼこは、チャイニーズやコリアンのマーケットでもたまに手に入るし、日本のスーパーでも売ってます。近所でないですか？

      私のお店ではお刺身をメインに売ってます。今までアメリカで食べたお刺身で一番美味しいので自信を持って売っています！

      54
      Reply to Nami'> Reply

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