There are times when we have get-togethers or kids’ parties and I can’t think of what to put together. By putting together, I mean something quick, easy, and a crowd favourite. Thankfully there are these convenient Umi Japanese premium snacks, made with ingredients such as Alaska pollock. I used it to put together this Japanese party platter with Seaweed Wasabi Mayo dip. These frozen packets of goodies are a lifesaver, I use them in hotpots and oden too.
The Umi crabsticks and Edamame Fish Balls are made with premium Alaska Pollock Fish. The crabsticks are also ready-to-eat once it is thawed, which means one less thing to prep or cook! Shred the crabstick over salad, mix it with some mayo, sear it to serve with pasta, the possibilities are endless! The larger 100cm Chikuwa makes it so much more fun to eat. You can literally see chunks of squid in the Ika Ball. The Yakitori Balls hit the home run with the family. It was made with beautifully seasoned real meat.
Umi products are Halal certified and made in Singapore too! #supportlocal The one thing I really appreciate is the package size. The crabsticks come in 125g and 250g. The Yakitori Ball, Edamame Fish Ball, Ika Ball, and Chikuwa are packed 6 to a package. Perfect size to make for a snack and great if you’d want to make a platter to entertain. Umi products are available at Don Don Donki and major Fairprice outlets. Let me show you how easy it was to put together this platter and dip!
Umi Japanese Party Platter
Ingredients
- Umi Crab Sticks 125gm thawed
- Umi Yakitori Ball
- Umi Ika Ball
- Umi Chikuwa large 10cm
- Umi Edamame Fish Ball
- Oil for deep frying
Dip
- 5 tbsp mayonnaise
- 1 tbsp wasabi or to taste
- 1 tsp Aonori Seaweed flakes
Instructions
- Slice thawed crabstick on the bias and place it on the platter
- Bring a pot of water to boil.
- Boil frozen yakitori ball, ika ball, chikuwa, and edamame ball for 10 minutes.
- Drain on paper towel.
- Bring oil for deep frying to 170*C.
- Deep fry boiled items until it starts to turn golden brown.
- Drain on paper towel to absorb excess oil, then transfer to platter.
Dip
- Mix mayo, wasabi and aonori together to make a dip.
- Serve with platter.
