Also, sometimes my blog amazes me, in that some of the simplest stuff I haven't shared with you. Itawasa has to be one of the simplest dishes to try and make at home!
Itawasa is slices of kamaboko served in the same fashion as sashimi-- very simply with shoyu and wasabi.
|I have way too much fun with wasabi|
This is also a fantastic way to experience and experiment with different soy sauces. Because kamaboko is sweet and mild flavored, this is the time to really try out all those funky artisanal soy sauces you've seen but haven't had a chance to try.
Light soy sauce? Try it out. Dashi soy sauce? Go for it. Yuzu soy sauce or smoked soy sauce? Tell me how you like it!
I find itawasa to be perfect for trying out a variety of condiments because you never have to worry you will overpower a dish, and it's a lot cheaper than sashimi.
Itawasa is named after the cedar boards that kamaboko is traditionally molded on, "isa," and "wasa" refers to the wasabi.
|Cutting away the board|
1 loaf of kamaboko
1 tbs of shoyu (no need to measure, it's to taste)
wasabi to taste
You can remove the kamaboko from the wooden board two ways: 1) slip your knife between the kamaboko and wood and slice it off. 2) Cut the individual slices and peel them from the board, careful not to break the pieces.
|It doesn't have to be exactly 1/4"|
Slice the kamaboko into approximately 1/4" halfmoon slices (width-wise). Arrange on a plate to your fancy, fanned out or stacked in a pattern like I did.
|The pattern I chose|
Serve with shoyu and wasabi to dip in, and I recommend rice and miso soup as accompaniments, or if it's way too hot for that, consider cold noodles!
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