Kamaboko with Salmon Roe 蒲鉾いくらのせ

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.

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 – 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.

My Other Recipes

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!

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Kamaboko with Salmon Roe

Print

Prep Time

10 mins

Total Time

10 mins

 

Course: Appetizer

Servings: 4 as appetizer

Ingredients

• 1 package Kamaboko (fish cake)
• 10 Shiso leaves (Ooba) (perilla)
• ½ oz Ikura (salmon roe)

Instructions

1. Gather all the 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.
   
   
3. Cut the bottom of the kamaboko and remove from the wooden base.
   
   
4. Cut off the stem of shiso leaves and stuff a shiso leaf into the slit of each kamaboko slice.
   
   
5. Top with salmon roe. Serve chilled.
   
   

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.