Kamaboko Chijimi. In our home, we often use fishcakes in our chijimi, so this time, I tried kamaboko. Chijimi is also delicious with chikuwa or hanpen. You can add chijimi batter as you cook, so be sure to use it all.

Combine the ☆ ingredients and mix until you have an even consistency. To make the sauce, combine the 〇 ingredients. Adjust the spiciness to taste with ichimi spice or other seasonings of your choice. You can cook Kamaboko Chijimi using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kamaboko Chijimi

Prepare 1 of full block's worth Kamaboko (red and white, half a block each).
You need 1 packages of Okra.
Prepare 1 of Cake flour.
It's 1 of ☆ Egg.
It's 1 tbsp of ☆ Katakuriko.
Prepare 1 of ☆ Potato, grated.
It's 30 grams of ☆ Chinese chives, chopped.
Prepare 60 grams of 〇 Kimchi, chopped.
Prepare 1 tbsp of 〇 Soy sauce.
Prepare 1/2 tbsp of 〇 Vinegar.
Prepare 1/2 tbsp of 〇 Lemon juice.
Prepare 1/2 tbsp of 〇 Mayonnaise.
Prepare 1 tsp of 〇 Honey.
Prepare 1 tbsp of 〇 White sesame seeds, ground.
It's 1 of Sesame oil.

Kamaboko Chijimi: A Recipe with Colorful Ingredients A recipe that one can try using kamaboko is kamaboko chijimi. Then, rub salt into okra, which should amount to just one package. The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West. In Japan, the prepackaged snack chīkama (cheese plus kamaboko) is commonly sold in convenience stores.

Kamaboko Chijimi instructions

Slice up half a block of red kamaboko and half a block of white kamaboko into 5 mm Of course, a single block of one color would do too. Rub salt into the okra, rinse, remove the stem end, and cut in half lengthwise. Prepare a plastic bag of cake flour, and shake the pieces of kamaboko and okra in the bag to coat evenly..
Combine the ☆ ingredients and mix until you have an even consistency..
To make the sauce, combine the 〇 ingredients. Adjust the spiciness to taste with ichimi spice or other seasonings of your choice. If you prefer it sweet, add honey or mirin..
Heat a pan over medium heat, add sesame oil, then fry both sides of the kamaboko dredged in chijimi batter from Step 2, until crisp. After they're done, fry the okra..
Serve the chijimi and okra with the sauce. When serving to children, either reduce the amount of spice or serve with mayonnaise or ketchup. This is a great recipe to serve to an unexpected guest, or maybe as a snack -- it's even great as a sandwich filling..

In the city of Uwajima, a type of fried kamaboko called jakoten is popular. 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. This paste is mixed with seasonings such as salt and sugar.