Kamaboko with Wild BC Pink Salmon
A mouth-watering Wild BC pink salmon appetizer dish that has stood the test of time! A 100+ year old recipe originating from a celebrated North Coast boat building and salmon fishing family: the Tasaka’s. This recipe was shared with Chef Dai Fukasaku by Keiko Tasaka, the daughter of Jack and Mitsue Tasaka.
Ingredients
2 cups of Wild BC Pink Salmon (skin off and mixed until like ground beef)
6 tbsp cane sugar
¼ cup of cornstarch
1 large egg
½ cup kelp stock (or water and dashi no moto powdered broth)
1 small carrot grated
1 bunch of finely chopped green onion top
2 tsp black sesame seeds
½ tsp Sake (or whiskey)
1 tbsp salt
Dipping Sauce
2 tbsp Soy Sauce
2 tsp grated ginger
Directions
In a food processor, mix together the pink salmon, cane sugar, egg, cornstarch, and ¼ cup kelp stock.
Add the rest of the kelp stock (¼ cup) and mix again.
Add the salt and sake; mix one last time.
Transfer from the food processor into a large bowl, gently mix in grated carrots and chopped green onion.
Form into dumpling sized patties.
Create your dipping sauce by mixing together the soy sauce and grated ginger.
Turn your skillet to medium high heat and add oil. Be careful not to turn the heat up too high as the sugar in the mix could cause the cakes to burn easily. Cook for 2 minutes on each side. These cakes are also delicious deep fried if you have a fryer on hand.
Plate and serve with dipping sauce.
Makes about 40 pieces (serves 10)
Recipe by: Dai Fukasaku
Video and photos by Chelsey Ellis