Tempura Kamaboko

The second take on kamaboko from this box. The first is here.

From a box sold in Martinez, California.

Tempura Kamaboko

2 cups white fish, ground
1/4 cup sugar
1/2 cup cornstarch
1/2 to 1 cup water
1 Tbsp. salt
1 Tbsp. sake

For tempura:

1/2 c. carrots
1/2 c. gobo
1/4 c. green onions


Process fish in blender.

Dissolve cornstarch in water.

Add sugar, salt and sake.

Mix well with ground fish.

For tempura:

Chop carrots, gobo and green onion fine. Make into patties and fry, or may be steamed or baked in a loaf.

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