Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kamaboko fish cake bento fillers. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kamaboko Fish Cake Bento Fillers is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Kamaboko Fish Cake Bento Fillers is something that I’ve loved my whole life.
Kamaboko, or Japanese fish cake, is steamed, prepared into colorful cylindrical cakes, and sliced. Kamaboko is Japanese fish cake, which is an essential ingredient and food in Japanese cuisine. It may be enjoyed sliced on its own, or it is added to various foods as an ingredient or topping for soup.
To get started with this recipe, we must first prepare a few ingredients. You can have kamaboko fish cake bento fillers using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kamaboko Fish Cake Bento Fillers:
- Take 8 pieces Kamaboko
- Prepare 2 bunches Komatsuna
- Get 1 and 1/2 pieces Bacon
- Make ready 1 slice Sliced cheese
- Get 1 Pepper and herbal salt
Kamaboko (蒲鉾:かまぼこ) is a type of cured surimi, a processed seafood product common in Japanese cuisine. It is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. Kamaboko is the cake of the sea. Learn how to eat these fish cakes and where they came from.
Instructions to make Kamaboko Fish Cake Bento Fillers:
- 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.
- 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).
- 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.
- 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).
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. Often referred to as "fish cakes" in English, kamaboko is a staple of Japanese cuisine and instantly recognizable with its semi-cylindrical shape. Due to their colorful nature, some people would use the sheets to decorate their bento and so Ikuji Kamaboko used this as their inspiration for Toto Sheets. · These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions. Kamaboko Puffs - Can't find kamaboko?
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