Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, our regular osechi item–kamaboko fish cakes (mom's taste). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste) is something that I’ve loved my entire life. They’re nice and they look wonderful.
Cut the shiso leaves in half. Press the shiso into the slit opening, and top with salmon roe. Kamaboko (蒲鉾:かまぼこ) is a type of cured surimi, a processed seafood product common in Japanese cuisine.
To begin with this recipe, we must prepare a few components. You can have our regular osechi item–kamaboko fish cakes (mom's taste) using 3 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste):
- Prepare 1 Kamaboko
- Get 1 as much (to taste) Salmon roe
- Get 6 Shiso leaves
You can serve them chilled or add as a topping to various noodle dishes or hot pots. Kamaboko is Japanese fish cake, which is an essential ingredient and food in Japanese cuisine. Kamaboko may also be dipped in other sauces as well. Kamaboko slices are also enjoyed as is, in traditional New Year's dishes such as osechi ryori.
Instructions to make Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste):
- Slice the kamaboko into 10-12 cuts. Down the center of each slice, make a slit 2/3 to the base. Cut the shiso leaves in half.
- Press the shiso into the slit opening, and top with salmon roe.
- Here they are served in my New Year's Feast in 2010.
- And again in 2011.
- Then, in 2012.
- …and 2013!
Kamaboko is the cake of the sea. Learn how to eat these fish cakes and where they came from. In the early days of kamaboko history, white fish was very expensive and the fish cake dish was considered a feast. Thus, it was used as a special gift or the type of food served at celebratory feasts. A wide variety of kamaboko fish cake options are available to you, such as taste, packaging, and ··· And we are making hand-made and traditional method so it;s very good quality and good taste. our technology is frozen packing to keep long.
So that is going to wrap it up for this special food our regular osechi item–kamaboko fish cakes (mom's taste) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
