Kamaboko and narutomaki, often enjoyed during New Year's, are transformed into simple, addictive snacks! Simply slice thinly, fry, and toss with aonori for a nori-salt flavor that will tantalize your taste buds. Enjoy the crispy texture and concentrated umami of this exquisite recipe, perfect with drinks. It's also ideal for using up leftover kamaboko and narutomaki.
Ingredients
Main Ingredients (2 servings)
- Kamaboko 1 piece (approx. 80g)
- Rice Flour 2 tsp
- Narutomaki 1/2 piece (approx. 80g)
- Rice Flour 2 tsp
Seasonings
- Aonori (Dried Green Seaweed) 2 tsp
Steps
- Thinly slice the kamaboko (approx. 80g) to about 1-2mm thick.
- In a food bag, combine rice flour (potato starch) 2 tsp and the sliced kamaboko. Close the bag, leaving some air inside, and shake to coat the kamaboko evenly with the flour.
- Heat oil in a frying pan to a depth of about 2cm over medium heat.
- Once the oil is hot, add the kamaboko and begin frying.
- When the kamaboko starts to curl and float, flip it and continue frying until golden brown all over. (Key Tip!) It burns easily, so fry gently over low to medium-low heat to ensure the moisture inside dries out completely for a crispy finish.
- Once browned and the bubbles become smaller, remove from the pan and place on a wire rack to drain excess oil.
- Similarly, thinly slice the narutomaki (approx. 80g) to about 1-2mm thick. Place it in a food bag with rice flour (potato starch) 2 tsp and shake to coat evenly.
- In the heated oil in the frying pan, fry the narutomaki until it puffs up, curls, and turns golden brown, flipping as needed.
- Transfer the fried and drained kamaboko and narutomaki to a bowl.
- Add aonori (dried green seaweed) 2 tsp and shake the bowl to coat everything evenly with the aonori.
- Once the aonori is evenly distributed, transfer to a serving plate.
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