Kamaboko Butterflies (Cho Cho Kamaboko)
Kamaboko Butterflies (Cho Cho Kamaboko)
Ingredients:
- 1 (6-oz) pkg steamed narutomaki or kamaboko (pinwheel design or plain)
- green onion stems
- soy sauce
- Wasabi to taste
Preparation:
Slice fish loaf into 1/2-inch thick pieces. Slice each piece through the middle to within 1/8 inch of base without cutting all the way through. You will have 2 attached flaps of fish loaf. Place each piece on a cutting surface with uncut side to your right. Make a short diagonal cut on uncut side in lower half. Slant-cut downward at a 45 degree angle. Spread flaps to make wings and tuck cut-off section inside flaps. Decorate each butterfly with green onion pieces to resemble antennae. Serve with soy sauce and Wasabi.