Kamaboko

Ensure the fish surimi is very cold. Place the fish surimi, salt, sugar, mirin, sake, egg white, and potato starch into a food processor.

Process the mixture on medium speed until it forms a smooth, sticky paste. This process, known as "neru," develops the elasticity of the surimi.

Gradually add the water, processing until the paste is very elastic and shiny, about 5-7 minutes. The texture should be firm and bouncy.