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Recipe to make authentic Narutomaki, the flavorful fish paste typically served in soups like Ramen.
Recipe Video
Ingredients
- Hake fillets (or other white fish)
- Salt
- Rondache (or similar processed cheese)
- Sweet tapioca starch
- Egg white
- Mirin
- Water
- Red or pink food coloring
Instructions
Check the white fish fillets (hake is suggested) for any unwanted scales or bones, removing any you find.
Dica: Hake is recommended because it has a milder flavor.
Cut the fish fillets into small cubes and transfer them to a food processor.
Dica: Spread the cubes out in the processor to make blending easier.
Add salt, Rondache, sweet tapioca starch, egg white, mirin, and water to the fish paste in the processor.
Dica: Process and mix occasionally until you achieve a smooth, white, and fluffy paste.
Transfer all the fish paste to a bowl and separate approximately one third of it into another portion.
Dica: The remaining two-thirds will stay white.
Mix the red or pink food coloring into the smaller portion of the paste until you reach the desired color.
Dica: Mix well until the color is consistent.
Spread a large sheet of plastic wrap onto a flat surface and spread the white fish paste over it in a square shape, pressing it down firmly.
Dica: Use a silicone spatula to help spread and compact the paste.
Apply the pink paste over the white layer, starting slightly away from the initial edge and extending it to the middle of the white square.
Dica: Leave a small space on the initial edge without the pink paste.
Using the plastic wrap, begin rolling the paste, pressing down gradually to form a dense cylinder, ensuring the paste does not leak out the sides.
Dica: Run the spatula over the top surface before rolling to smooth the exterior.
Twist the ends of the plastic wrap tightly to compact the cylindrical shape of the narutomaki.
Dica: Roll the tube on a bamboo mat to help mold it and create the characteristic markings.
Secure the ends of the roll with a rubber band or string and make small holes in the sides of the roll with a toothpick.
Dica: The holes are necessary for steaming.
Steam the roll for about 20 minutes, until the fish cake is firm.
Remove the narutomaki from the steamer and let it cool completely before unwrapping, slicing, and serving.
Dica: It is served cold or as a topping in soups.
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Allergens Present
Cuisine Type
japonesaRequired Equipment
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