Kamaboko with Takuwan
2 Kamaboko packages (use the red kamaboko), thinly sliced
20 thin slices of Takuwan (Daigo)
1 small onion, thinly sliced
4 tablespoons soy sauce
4 tablespoons vinegar
1 tablespoon blackpepper
vegetable oil
Saute onions, add kamaboko and saute till lightly brown. Add soy sauce, vinegar and black pepper. Stir frequently. Leave on medium heat for about a 1-2 minutes, mix well. Remove from pan and place onto dish. Take takuwan and circle the dish (for presentation).
Don't doubt this dish it has served me well over the years when people come over to drink and I'm laying out the che'sa.
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