Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, how to make decorative kamoboko. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
How to make decorative kamoboko is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. How to make decorative kamoboko is something which I’ve loved my entire life.
Great recipe for How to make decorative kamoboko. I would like to post about the way of two types of decolative kamaboko. Kamaboko is fishjelly (fishcake) product we eat sometimes , New Year in Osechi box especially. Kamaboko (かまぼこ or 蒲鉾) is a Japanese fish cake, a type of cured surimi.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook how to make decorative kamoboko using 2 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make How to make decorative kamoboko:
- Prepare 1 half bar of kamaboko
- Get some tooth picks
Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)! Watch How to Make Kamaboko Knot. Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)!
Instructions to make How to make decorative kamoboko:
- Make the kamaboko 2slices thinly.
- Roll up them one by one.
- Like these
- Pin the edge of them using a tooth pick.
- It's done!!!
- Make the kamaboko 1cm slice.
- Peel the pink part leaving 2cm of the end.
- Cut 2cm in the center.
- Put the end through the hole.
- It's done !!
Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)! Kamaboko is a steamed cake of cooked fish. It is typically made using white fish, or other fish, with the bones and skin, removed. The fish is mashed and formed into a paste known as "surimi" in Japanese.
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