I just made my own Kamaboko own Saturday...is much healthier this way, and very easy, worked great on my oden. This recipe comes from the book Japanese cuisine for everyone. the whole recipe makes two cakes. I hope you like it. I made only half of the recipe, worked just fine
HOMEMADE KAMABOKO
(makes 2 cakes)
18 oz white fish fillets, skinned (I would use a very cheap fish, as a matter of fact fish such as pollock is used for this, in my case, I had some whiting at home.)
1 whole egg
1/2 Tbsp ginger juice (just grate and squeeze the juice of the pulp, after grating the ginger, put in a garlic press, works fine)
2 to 3 Tbsp cornstarch ( I use 1 Tbsp for half recipe)
I also added a bit of salt, which is not on the ingredient list
Grind the fish with a mortar, or in a food processor.
Mix in the rest of the ingredients. Divide in two.
Coat two pieces of aluminum foil with vegetable oil (I used Pam spray). In each piece put half of you fish dough, shape in logs about 2 inches in diameter by 5 inches long. roll up and seal both ends.
Steam for about 30 minutes, over high heat (mine was ready) You can check by inserting a toothpick, if it comes out clean is ready.
I hope you enjoy. And trust me...its really easy to make! |