Kamaboko Dip

recipe Detail


Tender julienned kamaboko (a pink-and-white fish cake sold frozen at Asian grocery stores) plays off of crunchy scallions, mayonnaise, cream cheese, and sour cream laced with umami-packed dashi concentrate (hondashi).


- 1 package of kamaboko (fish cake)

- 1 tablespoon olive oil

- 1 teaspoon dried dill

- 1 teaspoon dried parsley

- Salt and pepper to taste

- 1/4 cup water


1. Start by slicing the kamaboko fish cake into thin slices. You can use a sharp knife or a cheese slicer for this step.

2. Heat the olive oil in a pan over medium heat.

3. Once the oil is hot, add the sliced kamaboko to the pan. Cook for 2-3 minutes on each side until lightly browned.

4. While the kamaboko is cooking, mix together the dried dill, parsley, salt, and pepper in a bowl.

5. Once the kamaboko is cooked, remove it from the pan and place it on a cutting board.

6. Using a fork or a potato masher, mash the kamaboko until it resembles a paste.

7. Add the mashed kamaboko to the spice mixture and mix until well combined.

8. Slowly add the water to the mixture, stirring continuously until the desired consistency is reached. You may not need to use the entire 1/4 cup of water, so add it in small increments.

9. Taste the dip and adjust the seasonings as needed.

10. Serve the kamaboko dip with crackers, vegetables, or your favorite chips. Enjoy!

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