Kamaboko Dip

Kamaboko Dip

Tender julienned kamaboko (a pink-and-white fish cake sold frozen at Asian grocery stores) plays off of crunchy scallions, mayonnaise, cream cheese, and sour cream laced with umami-packed dashi concentrate (hondashi).

Ingredients :

• 4 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1/4 cup chopped scallions, plus more for garnish
• 1/2 teaspoon hondashi (such as ajinomoto)
• 1/4 teaspoon alaea salt (hawaiian red salt) or fine sea salt
• 2 teaspoons fine sea salt, divided
• 1 (8-ounce) package kamaboko (such as okuhara) or imitation crab
• rectangular buttery crackers (such as club), for serving

Directions

1. Stir together cream cheese, mayonnaise, and sour cream in a medium bowl until smooth. Stir in scallions, hondashi, alaea salt, and sea salt.
2. Julienne kamaboko into 1 1/2-inch strips; fold into dip. Cover and refrigerate at least 1 hour or up to overnight.
3. Sprinkle with scallions, and serve with rectangular buttery crackers.