Beer 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. Kamaboko Fish Cake: Japanese Ingredient Spotlight. Kamaboko is a steamed cake of cooked fish.

These fishcakes are great as a snack with some hot sauce, delicious sliced into a salad, an awesome addition to stir fry noodles or rice! Kamaboko is typically enjoyed with various dipping sauces or included in hot soups and noodle It is slightly toasted and delicious without any accompaniments, but it can also be enjoyed as a snack with drinks This historical reference gave Japan the idea for Kamaboko Day, which is now held on the. Serving: Put some fish soup in a bowl for each person and provide each person with a bowl to collect fish bones and serve with rice and other side dishes. You can have Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko

Prepare 4 1/2 cm of Kamaboko.
Prepare 3 cm of Kamaboko.
Prepare 2 of Cherry tomatoes.
Prepare 6 of mm Zucchini.
It's 1 tsp of Olive oil.
It's 1 dash of Salt.
You need 1/2 tbsp of Mentaiko.
It's 1/4 tsp of Butter.
It's 1 dash of Soy sauce.

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.

Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko instructions

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..

A wide variety of kamaboko fish cake options are available to you, such as taste, certification, and packaging. The top countries of suppliers are Japan, Japan, and Malaysia, from which the percentage of. 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. Make ordinary kamaboko into beautiful shapes for your noodles, soups, and rice dishes using these different techniques.