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