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The humble Japanese Fish Cake, commonly found in most Japanese dishes all year round from ramen to bento, and is also among one of the must-have dishes during Japanese New Year.
Ingredients
1 package kamaboko (fish cake)
10 shiso leaves (perilla, optional)
20g Ikura (salmon roe, optional)
Instructions
Slice kamaboko to about 0.5cm thickness.
Arrange kamaboko slices on a small plate with perilla leaves and salmon roe on the side.
Enjoy kamaboko on its own, or wrapped in with perilla leaves with salmon roe topping.
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