INGREDIENTS

INSTRUCTIONS

I was browsing through my book on Asian foods today++nothing in  surimi
as such, but here's what it says about Kameboko which is very  similar,
if not the same thing...  I suspect the process for making  surimi is
much the same.  Firm, slightly rubbery-textured cakes of ground fish
are a popular  ingredient in Japanese cooking.  They are added to
soups, simmered  dishes and noodles and are served as hors d'oeuvre.
The name comes  from an ancient word for the "cattail" reed.  Fish is
pureed, bound  with a starch-usually kuzu, arrowroot or potato formed
into blocks  and steamed.  Sometimes food color-most often pink-red,
but occasionally green,  yellow or brown-is brushed over the top to
give an attractive slice  when cut.  It is sold in vacuum-sealed packs
that should be refrigerated and used  within one week.  To use, slice
kamaboko and add in final stages of  cooking, as it needs only to be
heated.  From "The Encyclopedia of Asian Foods and Cooking", Jacki
Passmore,  Posted by Stephen Ceideberg; August 6 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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