Best 2 Kamaboko Salad Recipes

**Introducing Japanese Kamaboko Salad: A Culinary Journey of Flavors and Textures**

Discover the vibrant flavors and delightful textures of Japanese Kamaboko Salad, a refreshing and versatile dish that celebrates the culinary heritage of Japan. This exquisite salad features kamaboko, a traditional Japanese fish cake made from finely ground white fish, lending a unique umami flavor and a springy texture. Combined with crisp vegetables, such as shredded carrots, cucumbers, and cabbage, the salad offers a symphony of colors and textures. Dressed in a light and tangy mayonnaise-based dressing, the salad is elevated with a touch of sweetness from honey and a hint of acidity from rice vinegar. Explore variations of this classic salad, including a vegan version made with tofu and a spicy version featuring sriracha mayonnaise.

**Recipes Included:**

1. **Classic Kamaboko Salad:** Experience the authentic taste of Japanese Kamaboko Salad with this classic recipe. Learn how to make the traditional mayonnaise dressing and assemble the salad with precision to achieve the perfect balance of flavors and textures.

2. **Vegan Kamaboko Salad:** Discover a plant-based take on the beloved salad with this vegan version. Tofu, a versatile and nutritious ingredient, replaces kamaboko, providing a rich texture and umami flavor. Enjoy the same delightful crunch and freshness of vegetables, dressed in a creamy vegan mayonnaise.

3. **Spicy Kamaboko Salad:** Ignite your taste buds with this spicy rendition of Kamaboko Salad. Sriracha mayonnaise adds a fiery kick, transforming the salad into a tantalizing appetizer or side dish. Feel the heat and savor the harmonious blend of spicy, sweet, and tangy flavors.

Here are our top 2 tried and tested recipes!

SOMEN SALAD

Somen Salad image

Somen salad is extra refreshing on warm days. It's a chilled noodle dish with toppings (like fish cake, cucumbers, carrots, egg), and a flavorful sauce poured all over the noodles. Great to make ahead and serve chilled.

Provided by Kathy YL Chan

Categories Hawaii Recipes

Time 15m

Number Of Ingredients 12

Ingredients

2 bundles (3-4 ounces each) dried somen noodles
3 ounces kamaboko, thinly sliced
1 small cucumber, julienned
1 small carrot, julienned
2 eggs, scrambled and thinly sliced
2 stalks green onions, chopped
1/2 cup chicken broth
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

First step is to prepare all the toppings. Thinly slice the kamaboko (or can use char siu, ham, or Spam). Julienne the cucumber and carrot. Chop the green onions. Scramble the eggs, let cool, and then thinly slice.
Second step is to prepare the sauce. Put the chicken broth, sugar, rice vinegar, soy sauce, and sesame oil together in a small saucepan. Bring to a boil, stir to dissolve the sugar. Pour in a small bowl and set aside.
Now cook the somen noodles. Bring water to a boil. Slice in the two bundles of dried somen noodles and cook for 3 minutes. Drain immediately and rinse with cold water (this stops the somen from cooking and cools the noodles).
Then it is time to assemble! Divide the somen noodles between two bowls and top with the kamaboko, cucumber, carrots, green onions, and egg. Use as much or as little of the toppings as you prefer. Sprinkle sesame seeds on top.
Pour the sauce all over the noodles/toppings. Mix with chopsticks and eat. Enjoy ^_^

KAMABOKO SALAD

Kamaboko Salad image

This is from a U of Hawaii website. Evidently the kamaboko available in Hawaii is much larger that the crab sticks that are available in the US midwest, but I hope they will be an acceptable substitute. Since there is such a strong Japanese influence on the culture of Hawaii, I'm including this for ZWT 7.

Provided by Linky

Categories Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces imitation crab sticks (kamaboko)
1 cup celery, chopped (or shredded cabbage)
4 ounces pasta (small shells or any other, cooked and seasoned with salt)
1 tablespoon green onion, chopped
1/4 cup mayonnaise (or to taste)
salt and pepper (to taste)

Steps:

Cut the crab sticks (kamaboko) into thin slices horizontally.
Mix all the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.)
Serve on lettuce leaves.

Nutrition Facts : Calories 295.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 20.2, Sodium 804.2, Carbohydrate 45.5, Fiber 2.2, Sugar 7.7, Protein 11.2

Tips:

Choose the right kamaboko: Look for kamaboko that is a bright pink color and has a firm texture. Avoid kamaboko that is brownish or has a slimy texture.
Cut the kamaboko thinly: This will help the kamaboko absorb the flavors of the dressing better.
Use a variety of vegetables: This will add flavor and texture to the salad. Some good options include carrots, cucumbers, celery, bell peppers, and snow peas.
Make a flavorful dressing: The dressing is what will really bring the salad together. A simple vinaigrette made with rice vinegar, soy sauce, and sesame oil is a good option, or you can use a more complex dressing, such as one made with mayonnaise, yogurt, and herbs.
Chill the salad before serving: This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

Kamaboko salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover kamaboko. With its colorful vegetables and flavorful dressing, kamaboko salad is sure to be a hit with everyone at the table.

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