Remove the kamaboko from the board. Slice into 5 mm. Coating with flour (not listed) makes it hold the egg better.
Put butter (not listed) in a pan. When it starts to bubble, dip the kamaboko into Step 1 mixture, place it in the pan, and fry. Dip it into the egg mixture again, and fry again. Repeating this 2 or 3 times gives it a thick egg mixture coating.
I added garlic chives into the egg mixture.
Story Behind this Recipe
I usually eat this dish with tonkatsu sauce + mayonnaise. It's also delicious.
You can enjoy this with ketchup, although it's delicious by itself. It was also delicious to add garlic powder. Adjust the amount of cheese according to your taste. I found that lots of cheese makes it more delicious.