Creamy with a hint of crunch, kamaboko dip makes for the perfect dip to pair with your favorite cracker or chip. The perfect pupu to bring to your next get together.
Kamaboko dip is a popular dip here in Hawai’i. If you haven’t tried it yet, what are you waiting for?
Creamy mayo and cream cheese blended with vibrantly colored kamaboko with a touch of crunch from the water chestnuts and green onions. A hint of umami with just a pinch of dashi. Yum, yum, yum! Sure to be addicting and leave you wanting more.
Hawai’i’s food and culture are heavily influenced by the Japanese culture. When the sugar cane and pineapple industry were booming many Japanese immigrated to Hawai’i to work and in turn brought along a lot of culture influence. This recipe’s Japanese influence shines through.
What is kamaboko you might ask?
Kamaboko, or fish cake, is a processed seafood product popular in Japanese cuisine. It is made by pureeing deboned white meat fish that is shaped into a loaf and steamed until cooked and firm. It’s often a pink and white or white cylinder. Kamaboko can be served chilled on its own or sliced and added to warm soups. As a kid I would eat a few slices off the block every time it was in the house.
Where can I find kamaboko?
Kamaboko can be found in the refrigerated section of any local grocery store. Specialty Asian grocery stores should carry this product for my mainland friends.
What’s in kamaboko dip?
- Cream cheese
- Water chestnut
- Green onion
- Shrimp dashi (soup stock base) You could also use hon dashi
How to best cut kamaboko?
In this dish, I find the easiest way to prepare the kamaboko is by using a grater. The fish cake is slightly sticky when grated and make take a little time to complete, but I find it better than trying to julienne or dice it up.
What goes well with this dip?
- My personal favorite: ritz crackers
- Any cracker really
- Over rice with a side of nori
How to store kamaboko dip?
This dip is best stored in an airtight container in the refrigerator for 3-5 days.
Can you freeze kamaboko dip?
I would not recommend freezing the dip as it will change the consistency when defrosted.
Other great appetizers to try
How to make kamaboko dip?
Using a grater, grate kamaboko being careful not to cut your fingers. In a medium size mixing bowl add grated kamaboko, cream cheese, mayonnaise, water chestnuts, green onion, shrimp dashi. Stir until well combined. Serve with your favorite cracker or chip. Store in an airtight container in the refrigerator.
- 6 ounces 1 block kamaboko
- 1/2 cup cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup water chestnuts diced
- 1/4 cup green onion sliced
- 1/4 teaspoon shrimp dashi
- Using a grater, grate kamaboko being careful not to cut your fingers.
- In a medium size mixing bowl add grated kamaboko, cream cheese, mayonnaise, water chestnuts, green onion, shrimp dashi. Stir until well combined.
- Serve with your favorite cracker or chip. Store in an airtight container in the refrigerator.
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7 thoughts on “Delicious Kamaboko Dip”
I totally forgot about this yummy dip!~ Girl your aunti if VERY impressed with your blog page! Very well done! The graphics, music, photos etc are so well done! I will try to share as much as I can to help you get more peeps interested in your yummy recipes! And love that you have nutritional values as well! Way to go girl! Keep up the great work and I hope I see you soon! Love you to pieces!~ 🙂 (AKA……your favorite aunti)
Aww well gee thanks Aunty! I really appreciate your kind words. Have a great day!
Is half a cup of cream cheese = 1 block of cream cheese?
1 block of cream cheese is 8oz or 1 cup.
Made this for the first time and it was an instant hit! Had some leftovers so boiled some potatoes and macaroni, mixed it in with a tad bit more mayo, and had instant Mac salad!
This dip might be really nice using imitation crab instead of kamaboko. Any reason to think that wouldn’t work?
I think it should be just fine. Let me know how it goes.