Homemade Kamaboko to make Overseas

Homemade Kamaboko to make Overseas

The joy of eating this with soy sauce and wasabi. It's been 10 years since I ate my last kamaboko. It's so tasty.

Ingredients: 1 to 2 blocks

White fish
300 g
2 to 3% of the fish
Egg white
Katakuriko (or flour)
4% of the fish


1. Remove the skin and bones from the white fish and chop into small pieces. Soak in cold water and mix to remove any scum. Repeat twice.
2. Wrap the fish in muslin or cloth and drain excess water. Measure its weight. Grind in a food processor. If you have a mortal and pestle, use it to grind it again.
3. Form into kamaboko log shapes. Leave at room temperature for 1 hour. Make sure the surface dries out. I used a hair dryer.
4. Steam in boiling water for 20 minutes over medium heat. When it's steamed, transfer into cold water and let it cool.

Story Behind this Recipe

I was making fish cakes, which made me want to eat kamaboko. I put a lot of research into this!