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Myosin is usually bound up with other proteins, but as you mix it and make it move, the myosin dissolves out of the protein complex that's tying it up and starts getting distributed throughout the paste.įree, free at last! As the freed myosin travels around, it forms a gel to bind the paste and give it structure. It's all about a structural protein in the fish (and also other meats) called myosin. My dad always has the same advice when working with fish paste: mix, mix, mix! This might sound strange if you come from a background of burger-making where it's more imperative to not overwork the protein. You can learn more about Kikkoman and follow them on social media here:Ĭheck out a quick story summary of our recipe! The Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week.Kikkoman offers a wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce.Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor.Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and help balance and round out flavors.
My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Pan-fried Fish Cakes! This recipe is brought to you in part by Kikkoman.
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