Our Regular Osechi Item Kamaboko Fish Cakes (Mom's Taste) Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This is a must at my mom's New Year's feast. Everyone loves it. For New Year's, arrange the red- and white kamaboko in an alternating pattern. Recently, store-bought kamaboko has become thinner, so I top it with a lot of salmon roe. Expensive kamaboko is thick, and tastes great topped with a lot of salmon roe. Recipe by Yumicche This is a must at my mom's New Year's feast. Everyone loves it. For New Year's, arrange the red- and white kamaboko in an alternating pattern. Recently, store-bought kamaboko has become thinner, so I top it with a lot of salmon roe. Expensive kamaboko is thick, and tastes great topped with a lot of salmon roe. Recipe by Yumicche Our Regular Osechi Item--Kamaboko Fish Cakes (Mom's Taste) Share its first Cooksnap! This is a must at my mom's New Year's feast. Everyone loves it. For New Year's, arrange the red- and white kamaboko in an alternating pattern. Recently, store-bought kamaboko has become thinner, so I top it with a lot of salmon roe. Expensive kamaboko is thick, and tastes great topped with a lot of salmon roe. Recipe by Yumicche This is a must at my mom's New Year's feast. Everyone loves it. For New Year's, arrange the red- and white kamaboko in an alternating pattern. Recently, store-bought kamaboko has become thinner, so I top it with a lot of salmon roe. Expensive kamaboko is thick, and tastes great topped with a lot of salmon roe. Recipe by Yumicche Ingredients 1 Kamaboko 1 as much (to taste) Salmon roe 6 Shiso leaves 1 Kamaboko 1 as much (to taste) Salmon roe 6 Shiso leaves Cooking Instructions 1 Slice the kamaboko into 10-12 cuts. Down the center of each slice, make a slit 2/3 to the base. Cut the shiso leaves in half. 2 Press the shiso into the slit opening, and top with salmon roe. 3 Here they are served in my New Year's Feast in 2010. 4 And again in 2011. 5 Then, in 2012. 6 ...and 2013! 1 Slice the kamaboko into 10-12 cuts. Down the center of each slice, make a slit 2/3 to the base. Cut the shiso leaves in half. 1 Slice the kamaboko into 10-12 cuts. Down the center of each slice, make a slit 2/3 to the base. Cut the shiso leaves in half. 2 Press the shiso into the slit opening, and top with salmon roe. 2 Press the shiso into the slit opening, and top with salmon roe. 3 Here they are served in my New Year's Feast in 2010. 3 Here they are served in my New Year's Feast in 2010. 4 And again in 2011. 4 And again in 2011. 5 Then, in 2012. 5 Then, in 2012. 6 ...and 2013! 6 ...and 2013! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 03, 2013 11:40 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) Since everyone in my family loves date-maki, I always make it. I've made it with different ingredients, but this method of whipping the egg and hanpen separately received rave reviews. This recipe calls for separate whipping of the ingredients for a fluffy result. I put the baking tray inside the oven when I preheat. This way, both sides brown nicely, as shown in the photos. The pattern on the edges of the date-maki are made using an "oni-su" (thick-slatted bamboo sushi mat), but a regular sushi mat will do. For 4 servings. 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Eat them piping hot for the perfect accompaniment to a cold beer! Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster Tony Sugimoto Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei cookpad.japan Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) Osechi (New Year's Dish) Made Easy! Tazukuri (Candied Dry Sardines) These are delicious! My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I! One serving for our new year's osechi is not enough, so I always make these three times! The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei cookpad.japan Delicious Kazunoko (Herring Roe) for Osechi Delicious Kazunoko (Herring Roe) for Osechi I always make a ton of my favorite kazunoko every year. Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1 cookpad.japan Delicious Kazunoko (Herring Roe) for Osechi Delicious Kazunoko (Herring Roe) for Osechi I always make a ton of my favorite kazunoko every year. Taste the kazunoko after soaking them in water to test the saltiness. 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