Homemade Japanese Salmon Flakes for Perfect Rice Balls Filling
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Recipe Overview
Overview
This Homemade Japanese Salmon Flakes recipe is a delightful way to enjoy salmon in a new form. The process begins with selecting lean salmon fillets, which are crucial for achieving the perfect flake texture. After patting the fillets dry and seasoning them with salt, they are gently cooked in simmering water. This method ensures that the salmon remains moist and tender, making it easy to flake apart once cooked.
The addition of mirin and soy sauce during the cooking process adds a sweet and savory depth to the salmon. As the flakes cook, they develop a fluffy texture with little air pockets, which is a sign of perfect doneness. The final touch of toasted sesame seeds not only enhances the flavor but also adds a pleasing crunch, making the salmon flakes a versatile topping for rice or a filling for onigiri.
This recipe is not only simple but also allows for customization. You can adjust the seasoning to your taste, making it a great option for quick meals or meal prep. Whether served over steaming rice or used in rice balls, these salmon flakes are sure to impress with their rich flavor and delightful texture.
Recipe Details
Steps & Tips
Grab two salmon fillets, approximately 100 g each.
Tip: Choose lean salmon for better flaking.
Pat the salmon fillets dry with kitchen paper.
Sprinkle salt generously over the fillets and coat them all over.
Let the salmon fillets rest for about 10 minutes.
Pat the fillets with paper towels to soak up accumulated liquid.
Fill a pot with enough water to cover the salmon and bring it to a boil.
Turn the heat down to low and drop the salmon into the barely simmering water for about 5 minutes.
Lift the fillets out of the water and transfer them to a heat-proof container.
Tip: Let salmon cool enough to touch before peeling off the skin.
Let the salmon cool enough to touch.
Gently peel off the skin from the salmon.
Sprinkle the skin with pepper and quickly pan fry it for a snack.
Use a wooden spatula or chopsticks to gently flake the salmon.
Tip: It's okay if the salmon is not fully cooked in the center; it will continue cooking later.
Run fingers over the flaked salmon to check for any pin bones and remove them.
Put a frying pan over low to medium-low heat.
Melt one teaspoon of butter in the warm pan.
Mix in all the salmon flakes once the butter is bubbling.
Add half a tablespoon of sake, half a tablespoon of mirin, and a touch more salt.
Cook until most of the liquid is gone, watching for the right texture.
Tip: Cook until the salmon looks fluffy with air pockets but still slightly moist.
Fold in a quarter teaspoon of soy sauce and some toasted sesame seeds.
Tip: Add toasted sesame seeds for a nutty flavor and pleasing texture.
Let the salmon flakes cool completely before storing.
Place the cooled salmon flakes in a clean container, cover, and refrigerate.
Tip: Let salmon flakes cool completely before refrigerating.
Serve the salmon flakes on top of steaming hot rice or use as a filling for onigiri rice bowls.
Ingredients
Ingredient: Fish
→ Substitution: Tofu
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using lean salmon helps achieve perfect flakes without excess fat.
- •Patting salmon dry before salting draws out moisture for better texture.
- •Cooking salmon gently in simmering water ensures it remains tender.
- •Adding soy sauce and sesame seeds enhances the flavor and texture of the flakes.
