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.
Here are some other island favorite recipes for you to enjoy
- Instant Pot Kalua Pig
- Instant Pot Luau Stew
- Instant Pot Chicken Long Rice
- Poi Mochi
- Goteborg Musubi
- Butter mochi
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.
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.
*You can replace the shrimp dashi, with the dashi of your choice (plain dashi used for broth works well).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 21mgSodium: 182mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g
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