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
Direction:
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.