Homemade Kamaboko Pupu Skewers
Homemade kamaboko appetizers - Easier than you would ever think to make and so many fun variations to try.
- 18 oz white fish fillets, skinned
- 1 egg
- 1 packet dashi (soup base)
- 1/2 Tablespoon ginger juice
- 2-3 Tablespoon cornstarch
- salt if necessary (dashi is usually salty enough)
Grind the fish fillets in a food processor. Add egg, dashi, ginger juice, cornstarch and salt if necessary. Mix well. Divide into halves. Brush 2 12? x 10? sheets of aluminum foil with oil. Shape kamaboko paste into different shapes. Traditionally kamaboko is shaped into logs before cooking. I created the shapes that I wanted, added skewers then Steamed for 30 minutes over high heat. Smaller, thinner shapes will cook faster.
Once the kamaboko is cooked, you can try different treatments such as flash frying in oil to give it that golden brown coating. You can also add food coloring or various vegetables such as japanese cucumber, carrots, green onion to the actual fishcake mixture before steaming. I also love nori-wrapped kamaboko.