Whether you need just one more dish for your lacquered jubako (square bento box) to complete Osechi Ryori (Japanese New Year’s Food) or want a quick hors d’oeuvre before serving the main dish, this Kamaboko Fish Cake with Salmon Roe will definitely surprise your guests with its pretty appearance. Fragrant shiso leaves and salty salmon roe sandwiched in between the mild-flavored fish cake, the combination is delicate and flavorful.
Colors, Flavors, & Textures for the Holiday Presentation
Despite its deceptively fancy presentation, the recipe is very simple and easy to make. You simply make a small slit in Kamaboko, stuff shiso leaf in, and top with salmon roe. The orange jewel-like salmon roe gives contrast to the green shiso leaf, while the pink and white kamaboko creates a nice soft background against the shiso and salmon roe. They are totally festive with an unexpected, sophisticated touch. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
