Oden
105 min · 179 kcal · Japanese
Kamaboko
A traditional Japanese steamed fish cake: white fish pounded to a springy, glossy paste with salt, mounded onto a small board and steamed until firm, then chilled and sliced to serve with soy sauce and wasabi.
Instructions
- Check 250 g of skinless white fish for bones and any dark bloodline, cutting the dark flesh away. Rinse the fillet under cold running water for a minute to wash out blood and odour, then press it dry between kitchen paper, the paste will not set firmly if the fish is wet.
- Cut the fish into 2 cm chunks and chill them in the freezer for 15 minutes until very cold but not frozen. Keeping the fish below about 10C throughout is what gives kamaboko its bouncy texture.
- Pound the cold fish in a suribachi, or pulse it in a food processor, with 2 tbsp of iced water until you have a completely smooth, lump-free paste, scraping the bowl down twice. Add 1 tsp of fine sea salt and work the paste hard for 2-3 minutes: it will tighten, turn pale and glossy, and cling to the pestle in a single sticky mass.
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253kcal
47gprotein
5gcarbs
3gfat
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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