Japanese Seasoned Salmon Flakes
These succulent salmon flakes are delicately seasoned with Japanese condiments and are the perfect pairing for rice, especially rice balls!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 salmon fillets ((lean fillets), approximately 100g per fillet)
- ½ tsp salt (to draw out moisture)
- 1 tsp butter
- ½ tbsp sake
- ½ tbsp mirin
- ⅛ tsp salt (to season)
- ¼ tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp toasted white sesame seeds
Instructions
- 1
Pat the surface of 2 salmon fillets dry with kitchen paper. Rub ½ tsp salt on both sides and rest for 10 minutes. While you wait, start boiling a pot of water.
- 2
After 10 minutes, the salt will have drawn out the excess moisture, so pat dry once more.
- 3
Once the water is boiling, turn the heat down to a simmer and add the salmon. Simmer for 5 minutes.
- 4
Take the salmon out of the pan and gently shake off the excess water. Transfer it to a container and carefully pull off the skin (you can fry this and eat it as a snack, or discard). Use a spatula to break it up and remove any bones with tweezers.
- 5
Heat a frying pan on low to medium-low and add 1 tsp butter. Once melted, add the salmon flakes along with ½ tbsp sake, ½ tbsp mirin and ⅛ tsp salt. Mix well and continue to heat until the liquid has almost gone.
- 6
Turn off the heat, and mix in ¼ tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp toasted white sesame seeds.
- 7
Use straight away or transfer to a clean container and leave to cool. Once cool to the touch, cover and store in the fridge for up to 5 days.
- 8
Enjoy with rice!