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.
Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
Kamaboko with Salmon Roe
Ingredients
- 1 package kamaboko (fish cake)
- 8-10 shiso leaves (perilla/ooba)
- 8-10 Tbsp ikura (salmon roe)
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.
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!
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. 🙂
Hi Nami,
Beautiful photo!
I’ve had kamaboko with udon and ramen soups.
Happy New Y ear Candice! Kamaboko is great by itself (like this recipe) or in noodle soups. 🙂
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….
Hi Steve! I’m glad to hear mint worked well and everyone liked it. Thank you so much for your feedback. 🙂
Happy New Year!!
Do we need to wish the shiso leaves? Or just directly put into fish cake? If I use water to wash it, would it wash away the scent from the leaves?
Hi Maria! Unless you cut the leaf, you won’t lose the scent. I recommend rinsing it and dry with paper towel. 🙂