Kamaboko Dip

Method5 steps · about 40 min

1. 1

   Step 1: Grate the one six-ounce block of ready-cooked kamaboko, or chop it very finely. Keep the one prepared fish-cake batch for mixing.

   Uses 6 oz ready-cooked kamaboko (one source block)

2. 2

   Step 2: Mix all the prepared kamaboko with the third cup each of softened cream cheese (⅓ cup), mayonnaise (⅓ cup) and diced water chestnuts (⅓ cup). Add half of the quarter cup chopped green onions, plus the quarter teaspoon each of the selected dashi powder (¼ tsp) and sea salt (¼ tsp). Stir until evenly combined. Keep the remaining green onions refrigerated for topping.

   Uses Grated or finely chopped ready-cooked kamaboko · ⅓ cup cream cheese, softened · ⅓ cup mayonnaise · ⅓ cup diced water chestnuts · Half of the ¼ cup chopped green onions for mixing · ¼ tsp dashi powder or hondashi · ¼ tsp sea salt

3. 3

   Step 3: Spoon the one mixed dip batch into a serving bowl, cover and refrigerate for 30 minutes to chill.

   Chill kamaboko dip · 30 minUses One mixed kamaboko dip batch

4. 4

   Step 4: Just before serving, top the chilled dip with the remaining half of the quarter cup green onions. Serve cold with the actual amount of Ritz crackers wanted from the box, or the selected replacement chips/crackers. The complete dip batch makes eight appetizer servings.

   Uses Chilled kamaboko dip · Remaining half of the ¼ cup chopped green onions for topping · Actual crackers for serving, drawn from one box

5. 5

   Step 5: Keep any remaining dip covered in the refrigerator and use within the source 3–4-day window. Add the reserved green-onion topping only when serving a portion, especially if preparing the dip ahead.

   Uses Actual leftover chilled kamaboko dip