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.

June 2019

Gallery

Credit: Victor Protasio

Recipe Summary test

active:
10 mins
total:
1 hr 10 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

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

Advertisement