Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko
Source : 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 Kamab...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by cookpad.japan
at : December 22, 2022
Step:
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.
Ingredients
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
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