Victor Protasio
Active Time
10 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 8

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 an addictive appetizer smeared over crackers or bagels or dunked into with fresh crudité.

How to Make It

Step 1    

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

Step 2    

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

Step 3    

Sprinkle with scallions, and serve with rectangular buttery crackers.

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