Kamaboko dip is Hawaii’s classic potluck dish that combines Japanese fish cake with cream cheese, mayonnaise, and water chestnuts.
This super simple recipe takes just a few minutes to make. You’ll just chop some ingredients, mix everything together, and you’re done.
Kamaboko dip is perfect for parties and potlucks. If you want to mix it up for your next get-together and have something unique, try out this kamaboko dip.
What is kamaboko dip?
Kamaboko dip is a Hawaiian appetizer of Japanese origin containing chopped kamaboko, cream cheese, mayonnaise, heavy cream, water chestnuts, scallions, and dashi powder.
Kamaboko dip is popular throughout Hawaii. It often makes an appearance at parties or potlucks.
Grocery stores such as Foodland and Costco also carry premade versions of the dip.
The flavor is fresh, creamy, and just slightly seafoody. There’s also a nice subtle crunch to the dip from the minced water chestnuts and sliced scallions.
Ingredients in kamaboko dip
Kamaboko. The Japanese steamed fish cake is the primary ingredient in this dip. Its flavor is fresh tasting and just slightly seafoody.
Cream cheese. Cream cheese is essential to this recipe. It gives the dip a rich flavor and helps to hold all the ingredients together.
Mayonnaise. A good amount of mayonnaise adds some tang to the dip. Use either the Best Foods or Hellman’s brand in this recipe, as they’re traditional in Hawaii.
Heavy cream. Just a tablespoon of heavy cream helps to loosen the mayonnaise and cream cheese a bit, and makes it easier to stir all the ingredients together.
Water chestnuts. Water chestnuts have a very subtle taste and are more important for adding a crunch to the dip.
Scallion. Sliced scallions give the dip an oniony bite and add some more crunchy texture.
Dahi powder. Dashi powder adds a punch of umami and more depth to the dip.
How to make kamaboko dip
- Soften and mix. Let the cream cheese come to room temperature so that it softens and is easy to mix with the other ingredients. Once softened, whisk the cream cheese with the mayonnaise and heavy cream until fully combined and smooth.
- Chop. Finely mince the kamaboko and water chestnuts. You want to cut the kamaboko into really tiny pieces so that it mixes well with the other ingredients. Slice the scallions into thin rings.
- Mix. Add all ingredients (minced kamaboko, cream cheese, mayonnaise, water chestnuts, scallions, heavy cream, and dashi powder) to a large bowl and mix until combined.
- Chill. Place the dip in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve. Ritz crackers are the classic way to serve kamaboko dip.
Substitutes for kamaboko
If you can’t find kamaboko, you can make this recipe with minced imitation crab instead. It won’t be a kamaboko dip any longer, but the imitation crabmeat is a good approximation for kamaboko.
I’m not afraid to admit that I’m personally a huge fan of imitation crab meat. I know, I know. It’s not really crab. But I love its fresh taste that’s just slightly seafoody. And it goes so well with creamy ingredients like mayo and cream cheese. If you also love imitation crab, you should try out this sushi bake.
How to serve kamaboko dip
It’s best to dip Ritz crackers into your kamaboko dip. They’re the classic way that Hawaiians eat kamaboko dip. The buttery flavor of the crackers fits really well with the creamy dip.
You can also serve the dip with other crackers, with chips, or with vegetable crudités such as celery, carrots and tomatoes.
How long does kamaboko dip last?
Once prepared, kamaboko dip lasts three to four days in the fridge.
By the second day, the dip will begin to dry out a bit and won’t have the same creaminess as it did on the first day. But it’s still enjoyable and tastes great.
What is kamaboko?
Kamaboko is a Japanese ingredient consisting of pureed whitefish that have been formed into a semi-cylindrical cake and then steamed until fully cooked.
Kamaboko’s flavor is subtle. It’s fresh tasting and only slightly “seafoody”. The texture is firm, but slightly spongy.
The fish cakes are eaten chilled or hot and are added to various dishes like soups, rice, or noodles. They can also be sliced and enjoyed plain with soy sauce and wasabi.
Kamaboko is ubiquitous in Japan with many different uses.
Outside of Japan, it’s widely available in Hawaii and used in dishes such as saimin, kamaboko puffs, and this kamaboko dip. Even McDonald’s in Hawaii includes kamaboko on their menu as part of their saimin.
What is kamaboko made of?
Kamaboko is made of various types of pureed whitefish and includes some additives for flavor and preservation.
The type of whitefish used varies, and can include chicken grunt, golden threadfin bream, lizardfish, Japanese gissu, shark, Alaskan pollock, and more.
What does kamaboko mean?
Kamaboko is a Japanese word, and there’s no direct translation to English. It can be roughly translated to steamed fish paste or fish loaf.
Where can I buy kamaboko?
In Hawaii, kamaboko is available at almost any grocery store.
Outside of Hawaii, many Asian grocery stores sell it. Your best bet for finding Kamaboko would be in a Japanese or Korean grocery store.
How long does kamaboko last?
Once thawed and in the refrigerator, kamaboko lasts about 2-3 weeks if it’s vacuum-sealed and unopened.
Once the package is open, it’s best to consume the kamaboko in 2-3 days.
If the kamaboko smells sour or becomes sticky, you should throw it away.
How to thaw kamaboko
To thaw kamaboko, simply remove it from the freezer and place it in the refrigerator the night before you use it. You can leave the package unopened while thawing.
If you are in a rush to thaw it, you can set it on the counter until thawed.
Can you refreeze kamaboko?
Once thawed, it’s best not to refreeze kamaboko as it would affect the texture.
Do I need to cook kamaboko?
Kamaboko is already fully cooked and can be consumed right out of the package. A popular way of eating kamaboko is to simply slice it and serve with soy and wasabi.
Simple Kamaboko Dip
Ingredients
- 6 oz kamaboko
- ⅓ cup cream cheese softened to room temperature
- ⅓ cup mayonnaise preferably Best Food or Hellman's brand
- 1 tbsp heavy cream
- ⅓ cup water chestnuts roughly chopped
- ⅓ cup scallion sliced into thin rounds
- ¼ tsp dashi powder
Instructions
- Remove the cream cheese from the fridge and let it come to room temperature. To speed up the process, microwave it for 20-30 seconds.
- Add the cream cheese, mayonnaise, and heavy cream to a medium bowl and whisk together until smooth.
- Finely mince the kamaboko, roughly chop the water chestnuts, and slice the scallions into thin rounds
- Add all ingredients (kamaboko, cream cheese, mayonnaise, heavy cream, water chestnuts, scallions, and dashi powder) to a medium bowl.
- Mix until combined.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to let the flavors meld.
- Once chilled, enjoy with Ritz crackers. You can also serve the dip with other crackers, with chips, or with vegetable crudités such as celery, carrots and tomatoes.
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