Kamaboko Chijimi

Kamaboko Chijimi

This chijimi is made by coating red and white kamaboko (fish cake) in a potato and Chinese chive batter. It's simple, healthy, and full of nutrition. Double the tastiness with a spicy kimchi sauce!

Ingredients: 4 servings

Kamaboko (red and white, half a block each)
1 full block's worth
1 package
Cake flour
As needed
☆ Egg
☆ Katakuriko
1 tablespoon
☆ Potato, grated
☆ Chinese chives, chopped
30 g
〇 Kimchi, chopped
60 g
〇 Soy sauce
1 tablespoon
〇 Vinegar
1/2 tablespoon
〇 Lemon juice
1/2 tablespoon
〇 Mayonnaise
1/2 tablespoon
〇 Honey
1 teaspoon
〇 White sesame seeds, ground
1 tablespoon
Sesame oil
To taste


1. Slice up half a block of red kamaboko and half a block of white kamaboko into 5 mm Of course, a single block of one color would do too. Rub salt into the okra, rinse, remove the stem end, and cut in half lengthwise. Prepare a plastic bag of cake flour, and shake the pieces of kamaboko and okra in the bag to coat evenly.
2. Combine the ☆ ingredients and mix until you have an even consistency.
3. To make the sauce, combine the 〇 ingredients. Adjust the spiciness to taste with ichimi spice or other seasonings of your choice. If you prefer it sweet, add honey or mirin.
4. Heat a pan over medium heat, add sesame oil, then fry both sides of the kamaboko dredged in chijimi batter from Step 2, until crisp. After they're done, fry the okra.
5. Serve the chijimi and okra with the sauce. When serving to children, either reduce the amount of spice or serve with mayonnaise or ketchup. This is a great recipe to serve to an unexpected guest, or maybe as a snack -- it's even great as a sandwich filling.

Story Behind this Recipe

In our home, we often use fishcakes in our chijimi, so this time, I tried kamaboko. Chijimi is also delicious with chikuwa or hanpen.