Kibun Kamaboko1 package
Italian dressing2 TBS
Dry parsleya pinch if desired
SubShredded Japanese Red Chile Pepper, if desired
- Cut in half to be the kamaboko to vertical, turn it off with sunrise cut so then at right angles to a thickness of 1.5cm.
- Cut Kamaboko about ½-inch thickness.
- In a bowl, mix Kamaboko and Italian dressing with your choice.
- Serve with sprinkle of dry parsley and shredded Japanese Red Chile Pepper as garnish.