Impress your guests with this stunning kamaboko with Salmon Roe appetizer recipe! Putting these beautiful bites together is so much easier than it looks. They can be enjoyed as part of a Japanese New Year's dishes (osechi ryori) or a holiday hors d'oeuvre.

Kamaboko with Salmon Roe

INGREDIENTS

• 1 package Kamaboko (fish cake)
• 10 Shiso leaves (Ooba) (perilla)
• ½ oz Ikura (salmon roe)

INSTRUCTIONS

1. Gather all the ingredients.
2. Trim off both ends of the kamaboko (optional). Cut the kamaboko into 1/2 inch slices. Before you cut next slice, make a 1/4 inch slit in the middle of the slice. Continue to cut through and alternate between the cut and the slit.
3. Cut the bottom of the kamaboko and remove from the wooden base.
4. Cut off the stem of shiso leaves and stuff a shiso leaf into the slit of each kamaboko slice.
5. Top with salmon roe. Serve chilled.
   

https://www.justonecookbook.com/kamaboko-with-salmon-roe/