Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, beer snacks for father's day: toasted kamaboko fish cakes with spicy mentaiko. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko is something that I have loved my whole life.
Kamaboko Fish Cake: Japanese Ingredient Spotlight. Kamaboko is Japanese fish cake, which is an essential ingredient and food in Japanese cuisine. The steamed fish cakes typically have a mild and sweet taste, and they are ready to use right away.
To get started with this particular recipe, we have to prepare a few components. You can cook beer snacks for father's day: toasted kamaboko fish cakes with spicy mentaiko using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko:
- Take 4 1/2 cm Kamaboko
- Prepare 3 cm Kamaboko
- Make ready 2 Cherry tomatoes
- Take 6 mm Zucchini
- Take 1 tsp Olive oil
- Take 1 dash Salt
- Make ready 1/2 tbsp Mentaiko
- Get 1/4 tsp Butter
- Get 1 dash Soy sauce
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. There are many kinds of kamaboko—aka fish cake—to choose from in Japan.
Steps to make Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko:
- Slice the kamaboko with the wooden board intact into 1.5 cm thick, stopping at 5 mm before cutting all the way through.
- Slide the knife between the kamaboko and the board, and lift from the cutting board.
- 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.
- Remove the membrane of the mentaiko, mix with butter (at room temperature) and soy sauce, and spread it on top of the kamaboko.
- 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.
- Insert the cherry tomatoes into the red kamaboko, stick the zucchini into the white kamaboko, and arrange onto plates.
But pretty much everyone loves hanpen. Day in the Life of a Japanese Ramen Chef. Krisan the Kamaboko girl giving out samples of yummy Kamaboko Japanese fish cakes at the Mt. Fuji Japanese Rice booth at WOFEX at SMX! Kamaboko (蒲鉾:かまぼこ) is a type of cured surimi, a processed seafood product common in Japanese cuisine.
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