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RECIPES LIST

Chawan Mushi

Cold Long Rice Salad

Deep-fried Kamaboko Sandwich

Fried Rice

Fried Rice - Hawaiian Style

Hawaiian Salad

Oden

Ozoni

Yakisoba


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Glossary

Ozoni

OzoniOzoni is the traditional soup served on New Year's Day in Japan. With its sweet rice cakes (mochi), it is the first food to be savored after the traditional sake toast on New Year's morning. There are countless versions served throughout Japan, but it can't be called Ozoni unless it has the mochi rice cakes in it.

Ingredients: (Serves 4-6)
  • 1/2 lb. Boned Chicken, cut into small pieces--parboil for about 2 minutes and drain
  • 1 Bunch of Mizuna - wash well, cut bottom off, and slice into 3 inch pieces. (If Mizuna is not available, use 1 small or 1/2 of a large Nappa cabbage.)
  • 1 Kamaboko (fish cake), sliced thin
  • 5 pieces of Dried Shiitake Mushrooms - soak in water until soft, cut off the stems, and slice thin
  • 5 cups of Prepared Dashi (Japanese soup stock; if you use Hondashi brand, use about 1 1/4 tsp. Hondashi with 5 cups of boiling water)
  • 1/2 tsp. Salt (or to taste)
  • 1/2 tsp. Usukuchi Shoyu (light-colored Japanese soy sauce). If unavailable, use regular Japanese soy sauce (Yamasa or Kikkoman brands)
  • 6 pieces of Mochi (also called komochi) rice cakes, fresh or frozen. Broil until they are lightly browned and puffy.
Procedure:

  1. In a soup pot, bring the Dashi just to boiling.

  2. Turn down to a simmer and add the salt and soy sauce, stir, and adjust seasoning to taste.

  3. Add the chicken, Mizuna (or Nappa), Kamaboko, and shiitake, and simmer all together for about 10 to 15 minutes.

  4. Place the mochi rice cakes in individual soup bowls, and carefully ladle the soup mixture making sure that each bowl contains all of the ingredients.

  5. Serve hot, and take care not to burn your mouth on the mochi!


Oden

Oden, a traditional Japanese fishcake stew, is an ideal dish to share on blustery evenings. Do not be deterred by the laundry list of ingredients - most are simply placed in the pot and simmered together. The recipe is quite flexible, and ingredients can be added and deleted according to personal taste or availability. However, you will need access to a well-stocked Japanese market for most of the ingredients. Oden tastes best when simmered for at least an hour, but can be cooked for as little as 30 minutes.

Oden usually does not contain green vegetables, but this recipe calls for Chinese cabbage leaves. Dunk them in boiling water until flexible, then roll up into individual little parcels and tie with a scallion string.

Ingredients: (Serves 6-8)
  • 8 cups dashi
  • 1/2 cup sake
  • 1/2 cup soy sauce
  • 2-3 tablespoons sugar
  • Chikuwa, cut diagonally in half
  • Kamaboko, sliced
  • Deep-fried fish balls, on small bamboo skewers
  • Ganmodoki
  • Fried tofu cubes or ag‚ treasure bags
  • Firm tofu or yaki-dofu, cut in cubes
  • Konnyaku, blanched
  • Daikon, peeled and cut in 1-1/2" slices
  • Koimo, peeled
  • Chinese cabbage leaves, parboiled and rolled up with scallion ties
  • Cooked quail eggs, on small bamboo skewers
  • Karashi paste (for dip)
Procedure:
  1. Bring first 4 ingredients to a boil in a large pot.

  2. Add remaining ingredients in desired proportions, except Karashi paste.

  3. Cook, covered, over low heat 1 hour or longer. Add more liquid if necessary.

  4. Serve hot, in large bowls with side dishes of Karashi paste as a dip.


Cold Long Rice Salad

Ingredients: (Serves 4)
  • 1 medium sized Chinese Cabbage, thinly sliced
  • 1 Red Kamaboko, thinly sliced
  • 1/2 cup grated carrot
  • 2 eggs, fried ad thinly sliced
  • 1 medium chile pepper, sliced
  • 1 pkg (2 oz) long rice
  • 20 medium shrimp, cooked and peeled
  • Watercress

    Dressing:

  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup sesame oil
  • 1/2 cup shoyu
Procedure:

Pour hot water over long rice. Let stand about 20 minutes. Combine all ingredients, except watercress. Mix dressing ingredients, dress and chill. May be made the night before and refrigerated. Garnish with watercress.



Deep-fried Kamaboko Sandwich

Ingredients: (Serves 4)
  • 2 pieces Kamaboko (steamed fish cake on wooden strip)
  • 20g dried shrimp, soaked in sake until slightly soft, and minced
  • 1 piece ginger root, grated
  • 200g ground pork
  • 30g miso paste
  • Flour for coating
  • 1 egg, lightly beaten
  • Bread crumbs for coating
  • Oil for deep-frying
  • Ponzu (commercially blended dipping sauce of soy sauce, vinegar and citrus juice)
  • Sesame oil
  • Ichimi-togarashi (hot red pepper powder)
  • 1/3 daikon (Japanese radish), grated
  • 1 stalk green onion, cut into thin rings
Procedure:

  1. Make a slightly diagonal shallow cut across the bottom of the Kamaboko at 3mm and cut off at 6 mm so that each slice has a shallow cut at the center.

  2. Put the ground pork, dried shrimp, ginger root and miso paste in a mixing bowl and knead well.

  3. Dust the Kamaboko slices with the flour and stuff a small amount of pork mixture in each cut.

  4. Dip the Kamaboko sandwiches first in the beaten egg and then in bread crumbs. Deep-fry at 175 degrees until light brown.

  5. Arrange on a serving plate. Drop a little sesame oil in the ponzu and divide into small dipping bowls. Serve with the ichimi-togarashi, grated daikon and green onion. Individuals mix with the dipping sauce to taste.


Fried Rice - Hawaiian Style

Ingredients:
  • 5 cups rice, cooked
  • 2 lbs chashu, cut in bite size pieces
  • 2 portuguese sausage (hot)
  • 3 eggs
  • 1 bunch green onions, diced
  • 1 lg carrot, shredded
  • 4 tbsp. ko chujung paste (korean hot sauce)
  • 2 blocks Kamaboko (fish cake), julienned
  • 3/4 cup oyster sauce
  • 4 tbsp. vinegar
  • 2 tbsp. sugar
  • 4 tbsp. soy sauce
  • 1 pkg bonito (fish flake)
Procedure:

In a wok or large frying pan, cook Portuguese sausage chunks, and then add in Chashu chunks. Do not drain frying pan, add rice and stir. Add oyster sauce, green onion, Kamaboko, let cook, stirring regularly. In another frying pan, make three omelets and cut into bite size slices. Add to the fried rice. In a small bowl, combine ko chujung sauce, vinegar, soy sauce and sugar, mix well with a fork. The consistency should be that of a thick liquid sauce (Add more of any one of the ingredients to achieve this). Add carrots, bonito flakes and hot sauce to the fried rice, stirring well. Let cook 5 minutes.



Hawaiian Salad

Ingredients:
  • 1 piece Kamaboko
  • 1 cup chopped celery or shredded cabbage
  • 4 oz. spaghetti noodles (cooked and seasoned with salt)
  • 1 tbsp. chopped green onions Mayonnaise (to taste) Salt and Pepper (to taste)
Procedure:

First cut the Kamaboko into thin slices lengthwise horizontally. Then cut the slices into thin strips crosswise. Mix the ingredients together (Kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce leaves.



Yakisoba - Fried Noodles

Ingredients:
  • 1 pkg yakisoba noodles or 3 pkgs dried Ramen noodles
  • 1/4 lbs chashu, chicken, pork, ground beef or Kamaboko
  • 4 cups chopped vegetables (bean sprouts, carrots, etc.)
  • 1 stick iriko dashi (fish soup base powder)
  • 3 tbsp. water
  • 1/2 tsp. mirin
  • 3 garlic cloves
  • 3 tbsp. soy sauce
Procedure:

This dish is quick --15-20 minutes and easy. Stir fry meat in sesame oil, iriko dashi, and garlic cloves. If using raw meat, stir-fry till brown. Add vegetables and stir fry until cooked. If you are using dried noodles, prepare them as specified on the package. Add cooked noodles and the remaining ingredients and stir-fry for a few more moments.



A Brief Glossary:

Chashu (Char sui) is barbecued pork.

Chikuwa is a hollow log-shaped fishcake, generally white with brown broiler marks on the outside. It's sometimes stuffed with a length of gobo, burdock root (a vegetable). If so, do not cut into smaller pieces until ready to serve or the gobo will fall out in the broth.

Daikon is giant white Japanese radish.

Dashi is Japanese soup stock; available in powdered or tea-bag form.

Deep-fried fish balls are about the size of large grapes. They may be white or tan. For easy retrieval in the stew, you can skewer several of them together on small bamboo skewers.

Ganmodoki are deep-fried vegetarian patties made from tofu and slivers of grated vegetables (usually including carrots).

Karashi is hot Japanese mustard. You can buy it already prepared in tubes, as a powder to mix to a paste with water, or substitute hot English mustard.

Koimo are small, hairy taro "potatoes." If they are not available, you can substitute new potatoes. Peel before cooking.

Konnyaku is a speckled gray gelatinous slab made from a plant with the exotic name of devil's tongue. It has no taste by itself (and no calories!), but absorbs the flavors of other ingredients when cooked. It comes packed in tubs of water like fresh tofu. Blanch in boiling water before using to remove the slight packaged odor.

Mochi (also called komochi) are rice cakes.

Quail eggs generally come canned and peeled. Again, for easy retrieval, skewer several of them together.

Shoyu is soy sauce.



Links to Other Recipes

Chawan Mushi
Fried Rice


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