Recipe: Yummy Kamaboko Fish Cake Bento Fillers

Kamaboko Fish Cake Bento Fillers. Add a bit of herbal salt to taste, then serve. Kamaboko is a steamed cake of cooked fish. It is typically made using white fish, or other fish, with the bones and skin, removed.

Egg whites may be added for binding and texture. Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is both a traditional and processed seafood ingredient used in many dishes in Japanese cuisine. It is made from white fish paste (called surimi) that has been pureed and then steamed, grilled, or fried until fully cooked and firm. You can cook Kamaboko Fish Cake Bento Fillers using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kamaboko Fish Cake Bento Fillers

1. Prepare 8 of pieces Kamaboko.
2. It's 2 of bunches Komatsuna.
3. You need 1 of and 1/2 pieces Bacon.
4. You need 1 slice of Sliced cheese.
5. Prepare 1 of Pepper and herbal salt.

Find high quality Kamaboko Fish Cake Suppliers on Alibaba. Fish cakes or Kamaboko is a type of cured seafood product where various white fish are pureed, seasoned and steamed to various shapes. Its savoury chewy flavour makes for an excellent addition to many Japanese dishes including ramen, bento, stews and more. Chikuwa is a processed Japanese phallus fish cake made from a fish paste called surimi.

Kamaboko Fish Cake Bento Fillers step by step

1. Cut open one side of each slice of kamaboko to make a pocket. Prepare 8 slices total. Chop komatsuna into 2 cm long pieces, parboil, and drain..
2. Stuff the komatsuna inside the kamaboko pockets, add bacon (sliced into 5mm squares) on top, sprinkle pepper, then microwave for 1 minute (at 500 W)..
3. Cut sliced cheese into 5mm squares, top on bacon, then microwave for 1 more minute (at 500 W). Add a bit of herbal salt to taste, then serve..
4. Here's a variation: Kamaboko stuffed with parboiled julienned carrots, pizza cheese, herbal salt, and dried parsley heated in microwave for 1 minute (at 500 W)..

Surimi itself is usually made from white fish Foreigners most often come into contact with surimi in the form of fake crab (krab!) or kamaboko, a popular udon garnish - often in the form of an unnaturally pink half-moon shape. Kamaboko, or Japanese fish cake, is both a traditional food and ingredient used in many different dishes and is what is used to make imitation crab. It is made from a white fish paste (called surimi) that is either steamed, grilled, fried, or boiled. Traditional kamaboko fish cakes are the unlikely, yet logical, subject of this specialized museum run by a company that makes fish cakes. But anyways, we ordered the char siu chicken bento mini.