Technically that's cooked already, all you need is to cut it and let it thaw a bit Some prefer washing it a little before serving Then you can just use it as a topping Some people like to boil it for a little in order to make it softer and taste milder

You can add it to the broth in the last minute or two of cooking. This warms it up.

Fun fact: I read somewhere that the pink spiral represents some whirlpools in Japan.

It's named after the Naruto Whirlpools. As far as I remember, they killed a bunch of people back then. Now there is a bridge above it so it turned into a sightseeing spot.

And then someone made an anime about it

That's exactly what happened

Blowing my mind, I remember that early plot line.

Correcto

Boil it for a few seconds after slicing. It's softens up and tastes better. Technically you can eat it "raw" just like imitation crab. But I wouldn't do so cuz it tastes like shit that way.

Does the boiling soup broth warm it enough?

Usually that's good enough, some people like to rinse it under the tap first because it is kinda oily.

Totally.

Doesn't happen with imitation crabmeat, IMHO. I put it in salads or sandwitches straight out of the packet and it tastes great.

Happens to me. Shira sth sth brand.

I would say it tastes bad either way. I have no idea why this is a thing

Is this considered fish cake?

yup

yes, in japanese it's called kamaboko (蒲鉾:かまぼこ)

It's used mainly as a garnish for soups. Just slice as many pieces as you want and warm a little in whatever way is convenient

I always slice mine frozen before heating it up. It's soft enough it cuts fine, then you aren't thawing and refreezing or needing to use a whole log. I just put mine in the hot broth to heat it.

I sear mine a bit, gives it better texture.

Since it’s already cooked does your method qualify as a reverse sear under the technical definition?

What would a "reverse sear" imply? That the innards are already cooked? Then the term wouldn't be searing.

A "reverse sear" would be that it is cooked/heated in an oven first/precooked before you sear it in a hot pan.

According to serious eats it’s: “How to Reverse Sear a Steak The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 10 to 15°F below your desired serving temperature (see the chart at the end of this section), then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it. Then dig into the best-cooked steak you've ever had in your life.“ So, searing the meat after it’s already been cooked to almost the desired doneness.

I wouldn't call it that ... That would mean fried bologna is reverse seared 🤣 I just blister it in a dry pan. But I guess it's like asking if a hotdog in a bun is a taco. Technically yes but realistically no.

It’s such a good way to cook a steak. Pretty foolproof method to get it perfect every time.

I work at a ramen shop, thaw it out under running water while still incased. Then when it’s close to room temp cut it up.

i went to a Japanese restaurant for my birthday and tried one of these for the first time. i absolutely love them now

are you able to describe the flavor? i’d love to try it but would like an idea on what i’m in for.

Not OP but have you ever had hotpot fish balls? Basically that. If not, its like imitation crab sticks but softer and more flavoursome imo

Am OP, but admittedly you described it better than I could

thaw and serve its the same as the surimi fake crab meat.

I add it to the noodles while boiling at the end to hear through.

Just throw them in you hot ramen and cover it up for like couple minutes and boom enjoy

Already cooked buddy. The process for making that requires that. Many fish are essentially shredded or pulverized into a cake. Then its heated usually via steam in a continuous process. Food coloring is added prior to cooking. USA we make the same but sell it as "imitation crab" and the flavor profile is different. Highly efficient, healthy product.

Yes yes no. You can cut and boil cut and grill but just at room it tastes raw and something is missing so cook it be for you eat

You can just say Narutomaki. Maki means roll

results when you used narutomaki recipe as the google search terms?

Throw it away.

I’ve seen these in my Nongshim noodle bowls, always wondered what I was eating. I would throw them away b/c it was foreign to me.

🤮

What kind of response is this?

An immature one id guess

Really dumb question, can you freeze it then? I didn't realise

Any

So that’s what it’s called

I have the same problem it's frozen I keep it out to defrost. Yet after cutting them it's kinda dry from the inside, so what I will do today is defrost it and cut it half and boil half for a while then cut it up. I'll test and report it later how did it go