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japanese-pink-fish-cake-kamaboko-recipe

Japanese Pink Fish Cake (Kamaboko) Recipe

Traditional Japanese fish cake, often served in soups and as a side dish.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Japanese
Servings: 4 servings
Calories: 100 kcal

Ingredients 

Main Ingredients

  • 500 g White Fish Fillet skinless and boneless
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Mirin
  • 1 tablespoon Sake
  • 1 drop Red Food Coloring optional

Instructions 

  1. 1. Place the fish fillet in a food processor and blend until smooth.
  2. 2. Add salt, sugar, mirin, and sake to the fish paste and blend again until well mixed.
  3. 3. If using, add a drop of red food coloring and mix until the color is evenly distributed.
  4. 4. Transfer the mixture to a mixing bowl and shape it into a log.
  5. 5. Wrap the log in plastic wrap and twist the ends to seal.
  6. 6. Steam the wrapped log for 30 minutes.
  7. 7. Let it cool before unwrapping and slicing.

Nutritional Value

Calories: 100kcal | Carbohydrates: 5g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 200mg | Sugar: 2g | Calcium: 20mg | Iron: 0.5mg

Keywords

Fish Cake, Kamaboko
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