Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kamaboko chijimi. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

In our home, we often use fishcakes in our chijimi, so this time, I tried kamaboko. Chijimi is also delicious with chikuwa or hanpen. You can add chijimi batter as you cook, so be sure to use it all. Besides okra, vegetables like green onions or green peppers.

Kamaboko Chijimi is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Kamaboko Chijimi is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have kamaboko chijimi using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Kamaboko Chijimi:

1. Make ready 1 full block's worth Kamaboko (red and white, half a block each)
2. Take 1 packages Okra
3. Prepare 1 Cake flour
4. Prepare 1 ☆ Egg
5. Take 1 tbsp ☆ Katakuriko
6. Prepare 1 ☆ Potato, grated
7. Take 30 grams ☆ Chinese chives, chopped
8. Get 60 grams 〇 Kimchi, chopped
9. Make ready 1 tbsp 〇 Soy sauce
10. Prepare 1/2 tbsp 〇 Vinegar
11. Make ready 1/2 tbsp 〇 Lemon juice
12. Get 1/2 tbsp 〇 Mayonnaise
13. Prepare 1 tsp 〇 Honey
14. Take 1 tbsp 〇 White sesame seeds, ground
15. Get 1 Sesame oil

There are definitely many ways to cook kamaboko. Kamaboko - is a kind of cooked Surimi (steamed white fish meat). Usually comes in red or white colour outside. Commonly used for special occasion as Japanese uses red and white colour combination for the celebration.

Instructions to make Kamaboko Chijimi:

1. Slice up half a block of red kamaboko and half a block of white kamaboko into 5 mm Of course, a single block of one color would do too. Rub salt into the okra, rinse, remove the stem end, and cut in half lengthwise. Prepare a plastic bag of cake flour, and shake the pieces of kamaboko and okra in the bag to coat evenly.
2. Combine the ☆ ingredients and mix until you have an even consistency.
3. To make the sauce, combine the 〇 ingredients. Adjust the spiciness to taste with ichimi spice or other seasonings of your choice. If you prefer it sweet, add honey or mirin.
4. Heat a pan over medium heat, add sesame oil, then fry both sides of the kamaboko dredged in chijimi batter from Step 2, until crisp. After they're done, fry the okra.
5. Serve the chijimi and okra with the sauce. When serving to children, either reduce the amount of spice or serve with mayonnaise or ketchup. This is a great recipe to serve to an unexpected guest, or maybe as a snack – it's even great as a sandwich filling.

Usually comes in red or white colour outside. Commonly used for special occasion as Japanese uses red and white colour combination for the celebration. The kanji components of 蒲鉾 kamaboko 'boiled fish paste, fish cake' are less straightforward. The 鉾 hoko is a kind of heavy pole weapon more commonly written 矛, which Spahn and Hadamitzky gloss rather loosely as 'halberd', which has a much more complicated head on it. I suppose the fish paste is (or was) extruded into long spears.

So that is going to wrap this up with this exceptional food kamaboko chijimi recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!