Steps to Make Quick Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko

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Before you jump to Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Mostly, people have been trained to believe that "comfort" foods are bad for the body and should be avoided. If your comfort food is candy or junk food this might be true. Otherwise, comfort foods can be really nourishing and good for you. There are several foods that basically can boost your moods when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Cold water fish are good if you wish to feel happier. Salmon, herring, tuna, mackerel, trout, etcetera, they're all high in omega-3s and DHA. These are two substances that promote the quality and function of the grey matter in your brain. It's true: eating a tuna fish sandwich can greatly boost your mood.

So you see, you don't need to eat junk food or foods that are bad for you just so to feel better! Try a couple of of these hints instead.

We hope you got benefit from reading it, now let's go back to beer snacks for father's day: toasted kamaboko fish cakes with spicy mentaiko recipe. To make beer snacks for father's day: toasted kamaboko fish cakes with spicy mentaiko you only need 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko:

1. Use 4 1/2 cm of Kamaboko.
2. Prepare 3 cm of Kamaboko.
3. Provide 2 of Cherry tomatoes.
4. Prepare 6 of mm Zucchini.
5. Take 1 tsp of Olive oil.
6. Provide 1 dash of Salt.
7. Take 1/2 tbsp of Mentaiko.
8. Prepare 1/4 tsp of Butter.
9. Get 1 dash of Soy sauce.

Steps to make Beer Snacks for Father's Day: Toasted Kamaboko Fish Cakes with Spicy Mentaiko:

1. Slice the kamaboko with the wooden board intact into 1.5 cm thick, stopping at 5 mm before cutting all the way through..
2. Slide the knife between the kamaboko and the board, and lift from the cutting board..
3. Slice the cherry tomatoes into thirds, cut the zucchini into 3mm half-circles, line up on parchment paper, coat with olive oil and salt one one side..
4. Remove the membrane of the mentaiko, mix with butter (at room temperature) and soy sauce, and spread it on top of the kamaboko..
5. Lay the kamaboko onto the same parchment paper from Step 3 with the mentaiko paste facing up, and toast in a toaster oven for roughly 8 minutes..
6. Insert the cherry tomatoes into the red kamaboko, stick the zucchini into the white kamaboko, and arrange onto plates..

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