ADVERTISEMENT
- Real Recipes from Real People -

ISO: kamaboko

Misc.
eleanor,

must it be the japanese type? (the kamaboko is the japanese one.) however, there are many other kinds of fish cake. if you don't mnd other types, you can find a recipe i posted here on teh same board. as kamaboko is usually shop-bought, i don't have a recipe for you. i know it's steamed grind fish meat with spices. it depends on which type of kamaboko you want as well...

sorry can't be mroe helpful. if you wait for a little longer here, susan/hawaii may see your post and help you. she is very good with japanese culture/cuisine.

eggy/m'sia
MsgID: 035872
Shared by: eggy/m'sia
In reply to: ISO: How to make Kamaboko - not how to use it
Board: International Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Eleanor, Cortes Is, B.C.
2
  eggy/m'sia
3
  Susan, Hawaii
4
  Danielle Ward MI USA
5
  Aline, North Aurora, Illinois
ADVERTISEMENT
Random Recipes
  • Chocolate Peppermint Pizzelles
  • CHOCOLATE PEPPERMINT PIZZELLES 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon finely grated orange zest 1/4 teaspoon fine salt 3 l...
  • Pompano with Mango Beurre Blanc
  • POMPANO WITH MANGO BEURRE BLANC Serves: 6 6 fillets of pompano, boned 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup flour 6 ounces butter 3 ounces oil For mango beurre blanc: 3 tablespoons white wine vinegar ...
  • Create-A-Cookie (Quaker Oats, 1981)
  • CREATE-A-COOKIE "Add a different ingredient to this basic recipe and presto - you’ve created a cookie! Try our suggestions or invent your own. These cookies freeze well so plan to double the recipe. Wrap cooled cookie...
  • Apple Brown Rice Stuffing (with nuts and raisins)
  • APPLE BROWN RICE STUFFING 1 medium red apple, cored and diced 1/2 cup chopped onions 1/2 cup sliced celery 1/3 cup seedless raisins 1/2 teaspoon poultry seasoning 1/4 teaspoon dry thyme leaves 1/4 teaspoon ground blac...
  • Braised Beef in Red Wine (Stracotto di Manzo) (Italian)
  • BRAISED BEEF IN RED WINE (STRACOTTO DI MANZO) 3 tablespoons olive oil 1 beef roast* (tied compactly) about 2 pounds (or 2 pounds stewing beef cut in 1 1/2-inch cubes) 2 large onions, diced 3 carrots, peeled and choppe...
ADVERTISEMENT
  • Salsa Burgers (using ground turkey)
  • SALSA BURGERS 2 pounds fresh ground turkey 1 cup shredded cheddar or Monterey lack cheese 1/2 cup prepared salsa (plus more for serving, if desired) FOR SERVING: lettuce leaves 8 hamburger...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: kamaboko
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!