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

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.

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.

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.

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

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Kamaboko with Salmon Roe

5 from 1 vote

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.

Print Recipe Pin Recipe

Prep Time: 10 mins

Total Time: 10 mins

Servings: 4 as appetizer

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Ingredients

  

1x2x3x

• ▢ 1 package kamaboko (fish cake)
• ▢ 8-10 shiso leaves (perilla/ooba)
• ▢ 8-10 Tbsp ikura (salmon roe)

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

Instructions

 

• Gather all the ingredients.
  
• Trim off both ends of the kamaboko (optional). Cut the kamaboko into ½ inch (1.3 cm) slices. Before you cut the 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.
  
  

Author: Namiko Chen

Course: Appetizer

Cuisine: Japanese

Keyword: fish cake, ikura

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