Kamaboko Dip

In this Kamaboko Dip recipe from chef Sheldon Simeon, tender julienned kamaboko (a pink-and-white fish cake sold frozen at Asian grocery stores) plays off of crunchy scallions, mayonnaise, cream cheese, and sour cream laced with umami-packed dashi concentrate (hondashi). Alaea salt, a red Hawaiian sea salt enriched with volcanic clay, adds color and an earthy flavor. Somewhere between a dip and a spread, Kamaboko Dip is smeared over crackers or bagels or dunked into with fresh crudité.

Kamaboko Dip
Photo: Victor Protasio
Active Time:
10 mins
Total Time:
1 hrs 10 mins
Yield:
8

Ingredients

  • 4 ounces cream cheese, softened

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 1/4 cup chopped scallions, plus more for garnish

  • 1/2 teaspoon hondashi (such as Ajinomoto)

  • 1/4 teaspoon alaea salt (Hawaiian red salt) or fine sea salt

  • 2 teaspoons fine sea salt, divided

  • 1 (8-ounce) package kamaboko (such as Okuhara) or imitation crab

  • Rectangular buttery crackers (such as Club), for serving

Directions

  1. Stir together cream cheese, mayonnaise, and sour cream in a medium bowl until smooth. Stir in scallions, hondashi, alaea salt, and sea salt.

  2. Julienne kamaboko into 1 1/2-inch strips; fold into dip. Cover and refrigerate at least 1 hour or up to overnight.

  3. Sprinkle with scallions, and serve with rectangular buttery crackers.

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