Peacock design is probably my favorite of all designs for decorating kamaboko. The red skin of the kamaboko fish cake makes a perfect peacock’s eyespot, and the result is stunning.
Watch How to Make Kamaboko Peacock
Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)!
Step 1: Remove kamaboko from the wooden board.
Step 2: Slice off the uneven edge on both ends.
Step 3: Cut red-skin kamaboko into 1/4-inch (6 mm) slice.
Step 4: Place a chopstick along the bottom side of the kamaboko and start making thin slits (2-3 mm) from right to left.
Step 5: Using a pair of chopsticks, gently roll up the slit, all the way from the bottom to the top. Now you have an impressive Kamaboko Peacock (Kujaku 孔雀) to adorn your New Year’s platter that symbolizes compassion and good health.
To learn about other beautiful designs of kamaboko (Japanese fish cake), click here.
The post How to Make Kamaboko Peacock (Kujaku 孔雀) appeared first on Just One Cookbook.
