Steps to Prepare Super Quick Homemade Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko
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As for the number of servings that can be served to make Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko using 9 ingredients and 6 steps. Here is how you cook it.
My child wanted to make his beloved Papa a beer snack for Father's Day, so I created this beer snack that I made using papa's favorite kamaboko and healthy veggies.
Mentaiko is pollock roe that has been brined and cured with chili peppers, sake, konbu, and yuzu citrus (It can be served raw or grilled).
Here are some hints:
1. Leaving the board intact when cutting the kamaboko open will stabilize your hand when cutting.
2. You'll be surprised how much the kamaboko swells in the toaster oven, but it will deflate once you take it out of the toaster oven.
3. Baking the kamaboko fish cake improves its elasticity, and makes it more delicious. For 1 person.
Recipe by Funwari koharu.
Ingredients and spices that need to be Get to make Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko:
- 4 1/2 cm Kamaboko
- 3 cm Kamaboko
- 2 Cherry tomatoes
- 6 mm Zucchini
- 1 tsp Olive oil
- 1 dash Salt
- 1/2 tbsp Mentaiko
- 1/4 tsp Butter
- 1 dash Soy sauce
Instructions to make Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko
- Slice the kamaboko with the wooden board intact into 1.5 cm thick, stopping at 5 mm before cutting all the way through.
- Slide the knife between the kamaboko and the board, and lift from the cutting board.
- Slice the cherry tomatoes into thirds, cut the zucchini into 3mm half-circles, line up on parchment paper, coat with olive oil and salt one one side.
- Remove the membrane of the mentaiko, mix with butter (at room temperature) and soy sauce, and spread it on top of the kamaboko.
- Lay the kamaboko onto the same parchment paper from Step 3 with the mentaiko paste facing up, and toast in a toaster oven for roughly 8 minutes.
- Insert the cherry tomatoes into the red kamaboko, stick the zucchini into the white kamaboko, and arrange onto plates.
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