Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, how to make decorative kamoboko. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
How to make decorative kamoboko is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. How to make decorative kamoboko is something that I’ve loved my whole life.
Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)! Kamaboko is the cake of the sea. Learn how to eat these fish cakes and where they came from.
To begin with this recipe, we must prepare a few components. You can have how to make decorative kamoboko using 2 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make How to make decorative kamoboko:
- Make ready 1 half bar of kamaboko
- Make ready some tooth picks
Apple-Stuffed Pork Loin Is the Fall Dinner You Need to Make. Kamaboko, sometimes referred to as fish cake, is a Japanese processed seafood product. It's a popular addition in noodle and rice dishes and other meals. Kamaboko, sometimes referred to as fish cake, is a Japanese processed seafood product.
Instructions to make How to make decorative kamoboko:
- Make the kamaboko 2slices thinly.
- Roll up them one by one.
- Like these
- Pin the edge of them using a tooth pick.
- It's done!!!
- Make the kamaboko 1cm slice.
- Peel the pink part leaving 2cm of the end.
- Cut 2cm in the center.
- Put the end through the hole.
- It's done !!
It's a popular addition in noodle and rice dishes and other meals. Kamaboko, sometimes referred to as fish cake, is a Japanese processed seafood product. Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)! Kamaboko, or Japanese fish cake, is both a traditional food and ingredient used in many different dishes and is what is used to make imitation crab.
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