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Prep 10 mins
Cook 0 mins
Kamaboko is a fish cake found in Japanese grocery stores, either fresh or frozen. It's white with a pink border, smooth consistency and usually found as a split-down-the middle log on a little piece of wood. We love it sliced and dipped into a wasabi/soy sauce blend, it's also great to slice and add to udon soup. In this recipe, it's blended and turned into a dip.
- Place all ingredients into a food processor and blend well, adding more mayonnaise if necessary to get the mixture to medium dip consistency.
- Serve on Ritz crackers or rice crackers.
This is definitely an acquired taste for most people who can't get the idea of eating fish cake but if you're like me and grew up around this stuff this is addicting! I originally got this recipe from one of my friends back home (HI) and it's become a standard at most of my gatherings that have predominant islanders/Asians in attendance :) Also good to enjoy when during football season. I've noticed too that the flavor comes out more if you let it sit overnight :)