Classic Sasakamaboko Recipe

2022-10-31

By Japanese Cuisine Master

Japanese Cuisine

Appetizer

Make a traditional Japanese dish with this easy recipe for Sasakamaboko. Using simple ingredients, this dish is perfect as an appetizer or side dish. 

food

A Japanese fish cake that originated in the city of Sasebo, located in Nagasaki Prefecture, Japan. Nagasaki is a prefecture located in the southwestern region of Japan, and it has a long coastline that is rich in seafood. The name "sasakamaboko" literally means "bamboo leaf fish cake," which refers to the unique shape of the fish cake.

food

Sasakamaboko is made from a mixture of whitefish, salt, and other ingredients, which is then shaped into a distinctive bamboo leaf shape and grilled until golden brown. The process of shaping the fish cake by hand is a traditional technique that has been passed down for generations in Sasebo. 

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Sasakamaboko is a popular appetizer that is often served in izakayas (Japanese pubs), as well as at local festivals and events. It is typically served with a soy sauce-based dipping sauce, which enhances the flavor of the fish cake and provides a savory contrast to its light and delicate texture.

Pitfalls on Sasakamaboko

 Preparing the fish paste: Sasakamaboko requires high-quality fish paste made from fresh fish, and getting the paste consistency perfect can be challenging. It is also essential to properly season the paste to ensure that it has the right flavor profile.

 Creating the traditional shape: Sasakamaboko is traditionally oval-shaped and requires special cutting techniques. Achieving the right shape and texture can be challenging, and it may take practice to perfect the process.

 Achieving the perfect texture: Sasakamaboko should be light and airy with a slightly chewy texture. Achieving this texture without making the product too heavy or tough can be challenging.

 Properly steaming the fish cakes: Sasakamaboko is typically steamed rather than boiled, and proper steaming time and temperature are critical to success. Overcooking the fish cakes can lead to a tough, rubbery texture, while undercooking can make them difficult to cut and chew.

 Maintaining uniformity: Sasakamaboko is often sold in large quantities, and maintaining consistency in shape, size, and texture can be challenging. Proper quality control measures are essential to ensure that customers receive a consistent product.

Ingredients

• 1 lb. of white fish, deboned and minced

• 2 tsp. of salt

• 1 tsp. of sugar

• 1 tsp. of sake

• 1 tsp. of mirin

• 1/2 tsp. of grated ginger

• 1 egg white

• 1 tbsp. of potato starch

• 1 tbsp. of water

Instructions

1. In a bowl, mix minced fish, salt, sugar, sake, mirin and grated ginger.

2. In another bowl, beat egg white until stiff. Add to the fish mixture and mix well.

3. In a food processor, blend the fish mixture until smooth.

4. Add potato starch and water, mix well.

5. Scoop the mixture into bamboo leaf-shaped molds.

6. Steam the sasakamaboko for 15-20 minutes.

7. Remove from the steamer and serve hot.

8. Enjoy with soy sauce and wasabi.

Preparation Time 30 min

Cook Time 20 min

Total time 50 min

Nutrition Facts

Calories: 180

Fat: 3 g

Saturated Fat: 0 g

Carbohydrates: 9 g

Fiber: 0 g

Sugar: 1 g

Protein: 28 g

Regional Ingredients Variations of Sasakamaboko 

Kagawa, they use a mixture of seafood such as squid, shrimp, and crab along with kelp to create a flavorful sasakamaboko, creating a dish known as "Kakiage Kamaboko".

Wakayama, they add a touch of shiso leaves and ginger to the sasakamaboko mixture, giving it a unique and refreshing taste, creating a dish known as "Ume Shiso Kamaboko".

Hiroshima, they use a mixture of chicken and sesame seeds to create a flavorful sasakamaboko, serving it with a spicy dipping sauce made of chili oil, soy sauce and rice vinegar, creating a dish known as "Tori Goma Kamaboko".

Kyushu, they use a mixture of pork and bamboo shoots to create a delicious sasakamaboko, seasoning it with garlic and ginger for added flavor, creating a dish known as "Takenoko Buta Kamaboko".

Ishikawa, they use a mixture of whitefish and starchy yam, adding a touch of yuzu citrus and wasabi for added zing, creating a dish known as "Himi Namerou Kamaboko".

Try this traditional Japanese recipe for Sasakamaboko and add it to your appetizer menu! Share your lovely dish on your socials with the following hashtags #sasakamaboko #japanesefood #fish #appetizer #traditional #steam #Tohoku #hiverecipes