Festive cuts made with Kamaboko fish cake, traditionally served as part of Osechi, the Japanese New Year feast
Video
Ingredients
- 1 white Kamaboko fish cake
- 1 red Kamaboko fish cake
Instructions
- For checkerboard KamabokoCut one slice each of the red and white kamaboko. Stack the two slices together, then cut them vertically down the center. Swap one half of the red-and-white pieces.
- For rope-style Kamaboko:Take 1/2" (1.2 cm) thick slices of white or red kamaboko. Make shallow cuts into the kamaboko as if peeling the surface, stopping about two-thirds of the way down. At the base of the cuts, make another slit about 1.5–2 cm long. Take one end of the kamaboko, pass it through the slit from underneath, then lay the end flat along the main piece. Adjust the shape
- For braided Kamaboko:Take 1/2" (1.2 cm) thick slices of white or red kamaboko. Cut away the red layer as if peeling the skin, leaving about 1 cm uncut at the end.On the red layer, make three vertical slits to divide it into three strips. Braid the strips to form a three-strand braid.
- For knotted Kamaboko: Take 1/2" (1.2 cm) thick slices of white or red kamaboko and place them with the flat base facing right.Make one vertical slit in the center, about 3 cm long. Then, on the right side, cut another slit leaving about 1 cm uncut at the top. On the left side, cut a slit leaving about 1 cm uncut at the bottom.Insert the right strip through the center slit from the front, then insert the left strip through the center slit from the back. Adjust the knot.
- For peacock KamabokoSlice white or red kamaboko into 5 mm thick pieces and place them with the round side facing you. On the far (flat) side, leave about 5 mm uncut and make thin slits about 2–3 mm apart. Carefully fold each slit back in the same direction to create the peacock fan shape.