kamaboko sandwiches |
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I will be the first to admit that this sounds pretty disgusting. However, this is one of those sandwiches that remind me of my childhood and it really does taste good. My mom used toasted Wonder bread and Best Foods Mayonnaise. Instead of "ew gross fishcake!", think of it as an unusual variation of tuna salad.
Nowadays, I use light mayonnaise and toasted wheat bread. Don’t use any bread that has a strong taste on its own-like sourdough or hazelnut. The exception is a dark molasses-ey rye bread. Somehow the sweet, strong flavor of that bread works well here. It can also be used as a dip for crackers.
Nowadays, I use light mayonnaise and toasted wheat bread. Don’t use any bread that has a strong taste on its own-like sourdough or hazelnut. The exception is a dark molasses-ey rye bread. Somehow the sweet, strong flavor of that bread works well here. It can also be used as a dip for crackers.
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1 package of pink half-moon kamaboko (Japanese fishcake)
1 dollop of mayonnaise 1-2 stalks of green onion, finely chopped |
1 stalk of celery, very finely chopped
Dash of sesame oil Black pepper |
Chop kamaboko to the consistency that you would a hard-boiled egg if you were making egg salad sandwiches.
Add green onions and celery. Add just enough mayonnaise to hold everything together. Add a little sesame oil, just to the point where you can smell it. Add pepper to taste. Serve on toasted bread with iceberg lettuce.
Add green onions and celery. Add just enough mayonnaise to hold everything together. Add a little sesame oil, just to the point where you can smell it. Add pepper to taste. Serve on toasted bread with iceberg lettuce.
