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Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko
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cookpad.japanBeer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko
My child wanted to make his beloved Papa a beer snack for Father's Day, so I created this beer snack that I made using papa's favorite kamaboko and healthy veggies.
Mentaiko is pollock roe that has been brined and cured with chili peppers, sake, konbu, and yuzu citrus (It can be served raw or grilled).
Here are some hints:
1. Leaving the board intact when cutting the kamaboko open will stabilize your hand when cutting.
2. You'll be surprised how much the kamaboko swells in the toaster oven, but it will deflate once you take it out of the toaster oven.
3. Baking the kamaboko fish cake improves its elasticity, and makes it more delicious. For 1 person.
Recipe by Funwari koharu.
Ingredient
Food ration :
1 serving
3 cm
Kamaboko
1 tsp
Olive oil
1 dash
Salt
1/2 tbsp
Mentaiko
1/4 tsp
Butter
1 dash
Soy sauce
Cooking instructions
* Step 1
Slice the kamaboko with the wooden board intact into 1.5 cm thick, stopping at 5 mm before cutting all the way through.
* Step 2
Slide the knife between the kamaboko and the board, and lift from the cutting board.
* Step 3
Slice the cherry tomatoes into thirds, cut the zucchini into 3mm half-circles, line up on parchment paper, coat with olive oil and salt one one side.
* Step 4
Remove the membrane of the mentaiko, mix with butter (at room temperature) and soy sauce, and spread it on top of the kamaboko.
* Step 5
Lay the kamaboko onto the same parchment paper from Step 3 with the mentaiko paste facing up, and toast in a toaster oven for roughly 8 minutes.
* Step 6
Insert the cherry tomatoes into the red kamaboko, stick the zucchini into the white kamaboko, and arrange onto plates.
Note: if there is a photo you can click to enlarge it
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