Kamaboko with Salmon Roe

Before You Start...

1. This recipe is best made the day you plan to serve, and up to one day prior. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
2. Gather all the ingredients. If you purchased your kamaboko (fish cake) frozen, be sure to thaw it overnight in the refrigerator before starting this recipe.

To Make

1. Open 1 package kamaboko (fish cake) and trim off the uneven edge on both ends (optional). With the kamaboko still attached to the wooden base, cut one slice of kamaboko about ½ inch (1.3 cm) thick. Before you cut the next slice, make a slit down the center of the first slice about ¼ inch from either side. Do not cut all the way to the bottom. Next, continue to cut the rest of the kamaboko, alternating between cutting the slices and the slits.
2. Run a knife along the bottom of the kamaboko to separate it from the wooden base. Discard the wooden board.
3. Cut off the stems of 8–10 shiso leaves (perilla/ooba). Then, stuff a shiso leaf into the slit of each kamaboko slice.
4. Divide and top with 8–10 Tbsp ikura (salmon roe), tucking the ikura inside each shiso leaf in the slit.

To Serve

1. Place the Kamaboko with Salmon Roe on a serving platter. Wrap well with plastic wrap and refrigerate until serving. Serve chilled.

To Store

1. Seal any leftovers tightly with plastic wrap and store for up to 1 day in the refrigerator.