Best 2 Kamaboko Japanese Fish Cake Dip Recipes

Are you ready to tantalize your taste buds with a delectable Japanese dish that is not only easy to make but also bursts with umami flavor? Look no further! In this article, we will guide you through the process of creating the perfect Kamaboko Japanese Fish Cake Dip, a creamy and savory appetizer that will impress your family and friends. With just a few simple ingredients and a few easy steps, you'll have a dip that's perfect for any occasion.

Let's cook with our recipes!

KAMABOKO (JAPANESE FISH CAKE) DIP

Kamaboko (Japanese Fish Cake) Dip image

Kamaboko is a fish cake found in Japanese grocery stores, either fresh or frozen. It's white with a pink border, smooth consistency and usually found as a split-down-the middle log on a little piece of wood. We love it sliced and dipped into a wasabi/soy sauce blend, it's also great to slice and add to udon soup. In this recipe, it's blended and turned into a dip.

Provided by Hey Jude

Categories Japanese

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 (10 ounce) package kamaboko fish cakes, coarsely chopped
1/2 cup mayonnaise
1/4 cup green onion
Ritz crackers or rice crackers

Steps:

Place all ingredients into a food processor and blend well, adding more mayonnaise if necessary to get the mixture to medium dip consistency.
Serve on Ritz crackers or rice crackers.

KAMABOKO DIP

Kamaboko Dip image

A fun appetizer dip to share! Made from kamaboko (fish cake), cream cheese, and mayo, this dip features many popular pantry items. Ritz crackers are the traditional pairing, but feel free to use any chip or cracker. Serve chilled. Enjoy!

Provided by Kathy YL Chan

Categories Hawaii Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 block (6 ounces) kamaboko
⅓ cup cream cheese, softened
⅓ cup mayonnaise
⅓ cup diced water chestnuts
¼ teaspoon dashi powder (or hondashi)
¼ teaspoon sea salt
¼ cup chopped green onions
1 box Ritz Crackers

Steps:

Grate (or very finely chop) the kamaboko.
In a mixing bowl, mix together the grated kamaboko, cream cheese, mayonnaise, diced water chestnuts, half the green onions, dashi powder, and sea salt.
Spoon into a serving bowl and store in the refrigerator for 30 minutes to chill.
Top with the remaining green onions. Serve with Ritz Crackers (or any chip/cracker you like). Eat and enjoy! ^_^

Tips for Making the Best Kamaboko Japanese Fish Cake Dip:

- Choose fresh and high-quality kamaboko. Look for kamaboko that is bright pink and firm to the touch. Avoid kamaboko that is dull in color or has a slimy texture. - Use a sharp knife to cut the kamaboko into thin slices. This will help the kamaboko to absorb the flavors of the other ingredients in the dip. - Combine the kamaboko with a variety of other ingredients, such as mayonnaise, cream cheese, sour cream, green onions, and seasonings. Get creative and experiment with different flavors to find your perfect combination. - Chill the dip for at least 30 minutes before serving. This will allow the flavors to meld together and the dip to firm up. - Serve the dip with a variety of dippers, such as crackers, vegetables, or chips.

Conclusion:

Kamaboko Japanese fish cake dip is a delicious and easy-to-make appetizer that is perfect for parties and gatherings. It is also a great way to use up leftover kamaboko. With its creamy texture, savory flavor, and versatility, this dip is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and unique dip to serve, give kamaboko Japanese fish cake dip a try. You won't be disappointed!