As we close out 2022 I am sharing an easy dip to put out on your New Year’s buffet table. It’s simple and very typical of the casual yet bountiful feasting you will find at local Hawaii homes.
What is kamaboko?
Kamaboko, or Japanese fishcake, is usually a white fish that has been puréed, formed, and cooked. The type commonly found in Hawaii is white with a distinctive bright pink coloring around the outside (or sometimes with a spiral inside). You will often find a slice or two of kamaboko served as a garnish in a bowl of saimin.
If you are unable to find kamaboko, an easy substitute is imitation crab meat.
Making Kamaboko Dip
The most labor intensive part of making this dip – and it really isn’t difficult at all – is shredding the kamaboko. Using the large holes of a box grater breaks down the kamaboko to the perfect size to use in this dip. If you are using imitation crab meat, forgo the grater, shred the crab, and chop it into small pieces.
The creamy element of the dip comes in the form of cream cheese and mayonnaise. Chopped water chestnuts give the dip a little crunch and texture, chopped scallions add a mild bite.
Seasonings are pretty simple – a tiny bit of soy sauce and sesame oil. This recipe calls for soy sauce which is likely more available in mainland kitchens. Most recipes call for hondashi which is a Japanese dried seasoning used to make broths. If you have it in your kitchen, you may substitute it for the soy sauce in this recipe.
Kamaboko dip is simply served with a buttery cracker like a Ritz or Club cracker.
Other dips to try
Looking for some other ideas to round out your feast? How about one of these dips …
This elegant and easy spread features smoked salmon. It is equally good on crackers, baguette slices, and crudité.
This curry dip will make you want to eat your veggies. It is not only great with vegetables but with chips too.
This dip puts an Asian spin on the traditional sour cream-based party dip, incorporating the flavors of furikake, sesame, rice vinegar, and togarashi. In addition to potato chips, serve this dip with veggies and shrimp chips.
Happy New Year and all the best in 2023!Print
This dip is a simple and tasty snack, great to have around for guests to snack on while you’re cooking in the kitchen or to put out on the buffet table.
1 5.5-ounce block kamaboko*
3/4 cup mayonnaise
1/2 cup cream cheese, softened
1/4 cup green onions, thinly sliced
1/4 cup chopped water chestnuts
1/4 teaspoon soy sauce**
1/4 teaspoon sesame oil
Sesame seeds to garnish, optional
Using the large holes of a box grater, shred the kamaboko. If you are using imitation crab, pull the crab meat into long shreds then chop into 1/4″ pieces.
Mix the kamaboko with the remaining ingredients and refrigerate for a couple of hours to allow the flavors to combine.
Serve with buttery crackers like Ritz or Club crackers.
*You can substitute with imitation crab meat
**Many recipes call for hondashi which is generally available in Hawaii. However, this recipe uses soy sauce. If you have access to hondashi, feel free to swap it for the soy sauce.
- Prep Time: 5 minutes
- Inactive Time: 2 hours
- Category: Dips, Appetizers
- Cuisine: Hawaiian-American
- Calories: 226.37
- Sugar: 2.06 g.
- Sodium: 326.65 mg.
- Fat: 21.43 g.
- Saturated Fat: 5.55 g.
- Carbohydrates: 4.23 g.
- Fiber: 0.48 g.
- Protein: 4.49 g.
- Cholesterol: 25.49 g.
Keywords: kamaboko, green onions, water chestnuts