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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.