Kamaboko Japanese Fish Cake Dip
Creamy, savory, and bursting with umami, this Kamaboko Japanese Fish Cake Dip is the ultimate party pleaser with a unique cultural twist. Made with fluffy, finely shredded kamaboko (pink and white Japanese fish cake), creamy cheese, rich mayonnaise, and a splash of soy sauce and rice vinegar for that signature Japanese flavor profile, this dip strikes the perfect balance between indulgent and refreshing. Freshly chopped green onions and toasted sesame seeds add a delightful crunch and aromatic garnish, while an optional sprinkle of shichimi togarashi offers a tantalizing hint of spice. Ready in just 10 minutes, this dip is ideal for serving alongside crackers, vegetable sticks, or toasted bread at gatherings or as an easy snack. Experience Japanese-inspired flavors in every bite!
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Recipe Information
Ingredients
- 1 block (approximately 6 oz) Kamaboko (pink and white Japanese fish cake)
- 8 oz Cream cheese
- 0.5 cup Mayonnaise
- 1 tbsp Soy sauce
- 1 tsp Rice vinegar
- 2 stalks Green onions (finely chopped)
- 1 tsp Sesame seeds (toasted)
- 0.25 tsp Optional: Shichimi togarashi (Japanese seven-spice blend)
Instructions
Place the cream cheese in a mixing bowl and let it soften to room temperature for about 10 minutes for easier mixing.
While the cream cheese softens, finely shred the kamaboko block using a box grater or chop it into very small pieces with a knife.
Add the shredded or chopped kamaboko to the mixing bowl with the softened cream cheese.
Pour in the mayonnaise, soy sauce, and rice vinegar. Mix thoroughly until the ingredients are evenly combined and the texture is smooth.
Fold in the finely chopped green onions and give the mixture a final stir to distribute them throughout the dip.
For an extra kick, sprinkle in shichimi togarashi, if desired, and stir to incorporate.
Transfer the dip into a serving bowl and garnish the top with toasted sesame seeds and a small pinch of extra green onions, if available.
Serve immediately with fresh vegetable sticks, crackers, or toasted bread slices. Alternatively, cover and refrigerate for up to 2 days before serving.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 11.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
