[Sca-cooks] Re: plea for help-- Soup for the Qan

[Kim]

My father makes kamaboko, or Japanese fish cakes fairly often.  What he 
ends up doing is processing the boneless fish fillets through a meat 
grinder.  This breaks up the texture into something that holds together 
better.  We also add a little cornstarch to the mix, but I don't know 
what they would have done in period.

I hope this is of some help.

Ciar, temporarily delurking.