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| Home -> [Asian, Ethnic, Japanese, Seafood] -> [Kamaboko (japan) Recipe] |
Kamaboko (japan)
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| Artist: |
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Yield: |
1 |
| Categories: |
Asian, Ethnic, Japanese, Seafood |
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Ingredients:
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Procedures:
| 1 | I was browsing through my book on asian foods today++nothing in surimi as such, but here"s what it says about kameboko which is very similar, if not the same thing... | | 2 | I suspect the process for making surimi is much the same. | | 3 | Firm, slightly rubbery-textured cakes of ground fish are a popular ingredient in japanese cooking. | | 4 | They are added to soups, simmered dishes and noodles and are served as hors d"oeuvre. | | 5 | The name comes from an ancient word for the "cattail" reed. | | 6 | Fish is pureed, bound with a starch-usually kuzu, arrowroot or potato formed into blocks and steamed. | | 7 | Sometimes food color-most often pink-red, but occasionally green, yellow or brown-is brushed over the top to give an attractive slice when cut. | | 8 | It is sold in vacuum-sealed packs that should be refrigerated and used within one week. | | 9 | To use, slice kamaboko and add in final stages of cooking, as it needs only to be heated |
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