Odawara Kamaboko

Name: Odawara Kamaboko
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: guchi white fish meat 500 g; cold rinsing water 2000 ml; salt 10 g; sugar 20 g; mirin 15 ml

Quick answer

Total time: 70 min
Level: Hard
Servings: 10 servings
Ingredients: 5

About this dish

Bright white, fine-grained, and springy when pressed, Odawara kamaboko became known as a specialty of the old Tokaido road.

That whiteness and spring come from keeping the fish cold from cleaning to shaping. Nothing but salt, sugar, and mirin joins the white croaker, and the paste is steamed in a half-moon on a wooden board. Pushing it through a fine sieve first removes the last bits of bone and skin, so the cut face comes out smooth.

Ingredients

servings

IngredientAmount

guchi white fish meat

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Instructions

4 steps

1

Remove bones and skin from 500g fish, wash 3 times in 2000ml cold water, wrap in cloth, and press 10 minutes to drain.
2

Grind chilled fish 5 minutes, add 10g salt and grind 5 minutes, then add 20g sugar and 15ml mirin.

Press through a fine sieve.
3

Press paste without air onto a damp board in a 5cm half-cylinder.

Steam at 90°C for 20 to 25 minutes until at least 63°C inside and springy.
4

Immediately cool on a metal tray over ice until below 10°C at the center, refrigerate, and slice 1cm thick when fully cold.