Homemade Kamaboko to make Overseas

1. 1

   Remove the skin and bones from the white fish and chop into small pieces.

2. 2

   Soak in cold water and mix to remove any scum.

3. 3

   Repeat twice.

4. 4

   Wrap the fish in muslin or cloth and drain excess water.

5. 5

   Measure its weight.

6. 6

   Grind in a food processor.

7. 7

   If you have a mortal and pestle, use it to grind it again.

8. 8

   Form into kamaboko logs.

9. 9

   Leave at room temperature for 1 hour.

10. 10

    Make sure the surface dries out.

11. 11

    I used a hair dryer.

12. 12

    Steam in boiling water for 20 minutes over medium heat.

13. 13

    When it's steamed, transfer into cold water and let it cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.