Name: Fish and Tōfu Terrine
Yield: Serves 6–8
Cuisine: Japan
Ingredients: 2 tablespoons finely chopped scallion (green part only); 2 tablespoons cold water; ¼ teaspoon sanshō (fragrant Japanese pepper); 10 leaves fresh shiso (flat-leafed Japanese herb) OR 25 leaves flat-leafed Italian parsley; 1 package (5 grams) OR about ⅓ cup katsuo bushi (dried bonito flakes); 2 teaspoons usukuchi shōyu (light soy sauce); ½ tablespoon finely chopped scallion (white part only); 1 envelope unflavored gelatin; 2 tablespoons finely chopped fresh parsley; 4–5 ounces drained kinugoshi tōfu (silky bean curd); ¼ teaspoon salt; 4–5 ounces drained kinugoshi tōfu (silky bean curd For information about different types of bean curd); 4 ounces haddock fillet, cut into 1-inch pieces; ½ teaspoon lemon juice; ⅛ teaspoon salt; 1 tablespoon finely chopped, drained amazu shōga (pink pickled ginger); 2 teaspoons mirin (syrupy rice wine); 1 cup dashi (basic sea stock)

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

An appetizer favored by many Japanese, kamaboko is a smooth, steamed fish sausage or loaf. Since kamaboko can often be rather chewy, its texture is unappealing to many Americans. On the other hand, Western-style pâtés and terrines, which are popular Occidental appetizers, tend to be rather rich and heavy by Japanese standards. This cross-cultural recipe retains the creamy, mousselike texture of standard Western terrines without using a single drop of fat! Made with bean curd a