Kamaboko with Salmon Roe 蒲鉾いくらのせ

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  • Impress your guests with this stunning kamaboko 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.

    Kamaboko with Salmon Roe and shio on a plate.

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

    Kamaboko with Salmon Roe and shio on a plate.

    Kamaboko with Salmon Roe – 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.

    Kamaboko with Salmon Roe on a plate.

    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!

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    Kamaboko with Salmon Roe | Easy Japanese Recipes at JustOneCookbook.com
    Kamaboko with Salmon Roe
    Prep Time
    10 mins
    Total Time
    10 mins
     
    Course: Appetizer
    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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