Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, our regular osechi item–kamaboko fish cakes (mom's taste). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste) is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook our regular osechi item–kamaboko fish cakes (mom's taste) using 3 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Our Regular Osechi Item–Kamaboko Fish Cakes (Mom's Taste):
- Take 1 Kamaboko
- Get 1 as much (to taste) Salmon roe
- Make ready 6 Shiso leaves
Kamaboko cakes are also a popular gift item and an essential part of osechi-ryōri, traditional Japanese New Year foods. Interestingly, in its earliest known history, when white fish was extremely expensive, kamaboko cakes were considered a real treat, traditionally prepared only for special. Kamaboko is the cake of the sea. Learn how to eat these fish cakes and where they came from.
Steps 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!
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. My mom often cooked this as a light meal, mostly for lunch. You can choose vegetables and fish meat products as you like.
So that’s going to wrap this up with this special food our regular osechi item–kamaboko fish cakes (mom's taste) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
