Sheldon Simeon’s Kamaboko Dip Is the Ultimate Hawaiian Appetizer
The charm of this dip, which is similar in a way to crab salad, lies in the pops of umami provided by oyster sauce, sweet chili sauce, and powdered dashi.
Serves2 to 4
In Japanese, kamaboko means fish cake, generally. In Hawai‘i, though, the fish cake that we know as kamaboko is specific: big neon pink logs with a white center. Imagine a thick sausage made from mild white fish, and you’re starting to get the picture. I fell in love with kamaboko early on, probably because on special occasions there would be a slice or two floating atop my favorite food in the world, saimin. But the most efficient use for kamaboko? You already know: dip!
This dip is similar in a way to crab salad, only better because the bits of kamaboko bounce and squish pleasantly between your teeth. And it’s fun to make. Shredding pink fish cake was like my arts and crafts time as a kid. These days, I always make it before I start prepping dinner so that my family and I can snack on it before we’re actually sitting down to eat.
If you can only find imitation crab in your grocery store, that’s fine. The charm of this version lies in the pops of umami provided by oyster sauce, sweet chili sauce, and powdered dashi, plus a showering of chopped scallion on top. With all those bold flavors dancing together, a classic, nonfussy butter cracker works best as a dipping vehicle here.
Sheldon Simeon's Kamaboko Dip
The charm of this dip, which is similar in a way to crab salad, lies in the pops of umami provided by oyster sauce, sweet chili sauce, and powdered dashi.
Serves 2 to 4
Nutritional Info
Ingredients
- 4 ounces
cream cheese, at room temperature
- 1/4 cup
mayonnaise
- 2 tablespoons
sour cream
- 1/4 cup
grated sweet onion
- 2 teaspoons
Fried Garlic (see recipe below)
- 1 teaspoon
Thai sweet chili sauce
- 1 teaspoon
oyster sauce
- 1/2 teaspoon
instant dashi powder (such as HonDashi)
- 1 (8-ounce) package
kamaboko (fish cake) or imitation crab
Kosher salt and freshly ground black pepper
- 2
scallions, thinly sliced
Buttery crackers (such as Club or Ritz) for serving
Fried Garlic:
- 8 ounces
peeled garlic (about 1 1/2 cups or 25 cloves)
Neutral oil, for frying
Kosher salt
Instructions
In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Stir in the onion, fried garlic, sweet chili sauce, oyster sauce, and dashi powder. Julienne or shred the kamaboko into 1-inch strips and fold it into the dip. Adjust the seasoning with salt and pepper to taste. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour or up to overnight. Sprinkle with scallions and serve with buttery crackers.
For the Fried Garlic:
Preheat the oven to 250°F. Line a baking sheet with paper towels.
In a food processor, pulse the garlic until finely minced.
Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350°F (use a thermometer).
Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
Recipe Notes
Reprinted with permission from Cook Real Hawai’i by Sheldon Simeon and Garrett Snyder, copyright © 2021. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.
This recipe is part of our weeknight Hawaiian cooking guide, designed to bring the vibrant and colorful cuisine of Hawai’i into your kitchen. Head to the intro piece to read more from Sheldon, and check out all of the recipes below.