Easy Kamaboko Cheese Piccata. I usually eat this dish with tonkatsu sauce + mayonnaise. I wanted to make a bento my child would love without effort. I put one in the corner of her bento, and apparently it was the first thing she.

It is typically made using white fish, or other fish, with the bones and skin, removed. As an island nation, Japan is surrounded by oceans and. Among various types of Kamaboko products, today flavored Kamaboko is especially popular. You can have Easy Kamaboko Cheese Piccata using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Easy Kamaboko Cheese Piccata

You need 1 slice of Kamaboko.
Prepare 1 of ○Egg.
It's 1 tbsp of ○Milk.
You need 1 of ○Parsley (minced).
Prepare 1 of ○Salt and pepper (optional).
It's 3 tbsp of ○Grated parmesan cheese (or more as needed).

When we Japanese think of flavored Kamaboko, that reminds many of us of Cheese Kamaboko. As the name indicates, it is a cheese-flavored. The lemon-garlic, butter sauce will have you licking your plate! Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is both a traditional and processed seafood ingredient used in many dishes in Japanese cuisine.

Easy Kamaboko Cheese Piccata instructions

Mix the ○ ingredients in a bowl..
Remove the kamaboko from the board. Slice into 5 mm. Coating with flour (not listed) makes it hold the egg better..
Put butter (not listed) in a pan. When it starts to bubble, dip the kamaboko into Step 1 mixture, place it in the pan, and fry. Dip it into the egg mixture again, and fry again. Repeating this 2 or 3 times gives it a thick egg mixture coating..
I added garlic chives into the egg mixture..

It is made from white fish paste (called surimi) that has been pureed and then steamed, grilled, or fried until fully cooked and firm. Whipped Goat Cheese Crostini with Balsamic-Roasted Grapes. Recipe courtesy of Giada De Laurentiis. This easy Chicken Piccata recipe has plenty of creamy lemon garlic sauce to go around. Easy to make - followed instructions as written - only added a tad more lemon.