Recipe by Hey Jude
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.
Top Review by VKuuipo Bridges
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 :)
- 1 (10 ounce) packagekamaboko fish cakes, coarsely chopped
- 1⁄2 cup mayonnaise
- 1⁄4 cup green onion
- Ritz crackers or rice crackers