How to Make Salmon Flakes (Japanese Rice Topping)

By Sudachi · 40 min

Ingredients

Instructions

1. Pat the salmon fillets dry, rub ½ tsp salt on both sides and rest for 10 minutes. Meanwhile, bring a pot of water to the boil.
2. Pat the fillets dry again to remove the moisture drawn out by the salt.
3. Lower the water to a simmer, add the salmon and cook for 5 minutes.
4. Lift out the salmon and gently shake off the excess water. Remove the skin (optional to fry as a snack) and break the flesh into flakes, removing bones with tweezers.
5. Heat a frying pan on low to medium-low and melt 1 tsp butter. Add the salmon flakes, ½ tbsp sake, ½ tbsp mirin and ⅛ tsp salt, and stir until the liquid has almost evaporated.
6. Turn off the heat and stir in ¼ tsp soy sauce and 1 tsp toasted white sesame seeds.
7. Serve straight away, or cool completely before covering and refrigerating for up to 5 days.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

Salmon