Relaxed julienned kamaboko (a red-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 pay consideration (hondashi).
Updated on August 2, 2023
Alaea salt, a red Hawaiian sea salt enriched with volcanic clay, provides color and an earthy taste. Somewhere between a dip and a unfold, Kamaboko Dip is smeared over crackers or bagels or dunked into with unusual crudité.
Cook dinner Mode
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Factors
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4 oz cream cheese, softened
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1/4 cup mayonnaise
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2 tablespoons sour cream
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1/4 cup chopped scallions, plus extra for garnish
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1/2 teaspoon hondashi (honest like Ajinomoto)
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1/4 teaspoon alaea salt (Hawaiian red salt) or heavenly sea salt
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2 teaspoons heavenly sea salt, divided
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1 (8-ounce) equipment kamaboko (honest like Okuhara) or imitation crab
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Rectangular buttery crackers (honest like Club), for serving
Instructions
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Lumber collectively cream cheese, mayonnaise, and sour cream in a medium bowl till tender. Lumber in scallions, hondashi, alaea salt, and sea salt.
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Julienne kamaboko into 1 1/2-mosey strips; fold into dip. Quilt and refrigerate at the least 1 hour or up to overnight.
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Sprinkle with scallions, and motivate with rectangular buttery crackers.
At the origin seemed: June 2019
