<Ingredients>
3 cm kamaboko fishcake
For sesame dressing
2 tsp tahini sesame paste
1 tsp rice vinegar
1/2 tsp sugar
1 & 1/2 tsp soy sauce
1 tsp dashi
1 tsp sesame oil (not in photo)
<Directions>
1.
Mix all ingredients for dressing, and set aside.
2.
Cut kamaboko in half lengthwise, and slice into 5-7 mm.
Grill kamaboko slices.
Set aside, and cool.
3.
When ready to eat, serve shungiku and kamaboko in bowls, and pour sesame dressing.
<Notes>
- Grilling kamaboko is optional, but it does make the surface crispy for a clearer contrast with soft shungiku leaves.
- This is good with grilled fish, tofu, eggs (hard-boiled or fried; photo shows an example with kinshitamago julienned egg crepe).
- A small amount of tobanjan or rayu chili oil is a nice addition, especially when paired with Chinese dishes.
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