PURPOSE: To obtain in high speed flavory broiled KAMABOKO (steamed fish- paste cakes) each bearing a stamped pattern in a desired contour design by putting a stock in the form of ground fish meat on hot plates being in automatic conveyance followed by broiling the stock with both charcoal fire and the hot plates during conveyance.

CONSTITUTION: A stock 9 prepared by kneadedly blending common salt, sugar, MIRIN (sweet sake as seasoning), etc., with ground fish meat of croaker or walleye pollack mixed with pulverized crab shell is packed in a mold having holes of desired contour design and trimmed and then put on suspended hot plates 3 being in automatic conveyance. The resultant molded stock 9a are then broiled both in charcoal fire- and hot plate-broiled fashions by a heating means 4 arranged at a specified location and drawn out. The resultant emptied suspended hot plates 3 are cleaned with a cloth 6 and then coated with an edible oil, returning to the original position and being circulated repeatedly. Thus, the objective broiled steamed fish-paste cakes with both design beauty and unique flavor can be produced continuously.