Kamaboko Fish Cake with Salmon Roe 蒲鉾いくらのせ

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  • Impress your guests with this stunning Kamaboko Fish Cake with Salmon Roe appetizer recipe! Putting these beautiful bites together is so much easier than it looks. They can be enjoyed as part of a Japanese New Year’s dishes (Osechi Ryori) or a holiday hors d’oeuvre.

    Salmon roe and shiso leaf stuffed inside the kamaboko fish cake.

    Whether you need just one more dish for your lacquered jubako (square bento box) to complete Osechi Ryori (Japanese New Year’s Food) or want a quick hors d’oeuvre before serving the main dish, this Kamaboko Fish Cake with Salmon Roe will definitely surprise your guests with its pretty appearance.

    Fragrant shiso leaves and salty salmon roe sandwiched in between the mild-flavored fish cake, the combination is delicate and flavorful.

    Salmon roe and shiso leaf stuffed inside the kamaboko fish cake.

    Colors, Flavors, & Textures for the Holiday Presentation

    Despite its deceptively fancy presentation, the 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 contrast to the green shiso leaf, while the pink and white kamaboko creates a nice soft background against shiso and salmon roe. They are totally festive with an unexpected, sophisticated touch.

    Salmon roe and shiso leaf stuffed inside the kamaboko fish cake.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    Salmon roe and shiso leaf stuffed inside the kamaboko fish cake.
    Kamaboko with Salmon Roe
    Prep Time
    10 mins
    Total Time
    10 mins
     

    Impress your guests with this stunning Kamaboko Fish Cake with Salmon Roe appetizer recipe! Putting these beautiful bites together is so much easier than it looks. They can be enjoyed as part of a Japanese New Year's dishes (Osechi Ryori) or a holiday hors d'oeuvre.

    Course: Appetizer
    Cuisine: Japanese
    Keyword: fish cake, ikura
    Servings: 4 as appetizer
    Author: Nami
    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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