Today we introduce the "Avocado and Shiso Kamaboko Salad", a creation of Hirosumi Ogawa. Hirosumi is an owner chef og "Ogawa Saketen" in Japan. This article is translated from the original by Saori Bada, feautered in Suzuhiro Kamaaboko's web magazine "蒲鉾のある暮らし" in Japanese. Kamaboko is the perfect addition to make a healthy meal. One Kamaboko holds the equivalent of 7 filleted fish, so it is packed with protein and minerals. Kamaboko goes well with vegetables and is an alternative to meat. I will introduce a new way to enjoy this traditional Japanese dish. Adding lemon and shiso will give you a refreshing scent and a mild tanginess to compliment the avocado and kamaboko. This is a simple salad for a healthier body.
We will be using Suzuhiro Shiso Kaori Maki, which is small kamaboko rolled in a shiso leaf. The kamaboko is wrapped and lightly fried. The fragrant shiso and white fish are a wonderful match. These are also popular as snacks with a cup of sake.
Recipe
1 Avocado
4 Shiso Maki Kamaboko
5~8 Olives
1/2 Lemon
3 Shiso Leaves
Walnuts
Olive Oil
Salt
1. Remove the Avocado with a spoon. Cut the olives in half. Slice the lemons. Cut the Shiso Maki Kamaboko in half. Thinly slice the shiso.
2. Add the ingredients to a bowl. Mix in olive oil, lemon juice, and salt.
3. Serve on a plate, sprinkled with walnuts.
Recipe: Ogawa Saketen in Ebisu, Tokyo
A small casual bar in the Ebisu area of Tokyo where you can relax with a menu featuring casual dishes of chicken, vegetables, and more in a wonderful place meant to harmonize space and food designed by the owner, Hirosumi Ogawa.
Translated from text by: Saori Bada Photos:Hiyori Ikai