Narutomaki: The Swirly White-Pink Japanese Fish Cake
The exact origin of narutomaki is unclear. The earliest detailed description of it appears in a book titled Konnyaku Hyaku Chin. According to the book, during the Edo period (1603-1868) in Japan, people would wrap narutomaki in kelp or tofu skin.
Ingredients
- Fresh white fish – 200g
- Salt – 6g
- Sugar – 6g
- Mirin – 6g
- Egg white – 1
- Pink food coloring
Instructions
- Start by removing the skin and any fat from the fish and then rinse the fish under cold water. Use your hands to squeeze out any excess water from the fish
- In a food processor, put fish, salt, sugar, mirin, and an egg white. Process everything together until it forms a homogeneous paste
- Divide the paste in half then take one of the halves and spread it over a plastic wrap to create a 19 by 15 cm rectangle.
- Dye the other half of the paste using pink food coloring
- Put the layer of pink paste over the non-dyed paste, leaving one centimetre at the top and the bottom of the rectangle free
- Roll the fish cake carefully and tightly, making sure you don't get any air-pockets and seal with saran wrap
- Put the fish-cake roll into a steamer and steam it for about 15 minutes
- Let it cool, remove the saran wrap and then cut segments off into 2cm thick circles. You can optionally serrate the edges using a knife for effect.
Nutrition
Calories: 80kcalCarbohydrates: 2gProtein: 11gFat: 3gCholesterol: 31mgSodium: 502mgSugar: 2g
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