Homemade Salmon Flakes

Salmon flakes are finely-flaked, seasoned salmon. They are a very convenient condiment to stock in your refrigerator because you can just sprinkle them on steamed rice, cold or warm pasta, fried rice, stir-fried vegetables, or many other dishes to quickly add some rich seasoning. You can buy Salmon flakes in a jar  at a our market, but they are also pretty easy to make at home. Cooked salmon is flaked and then cooked with seasonings until it reaches a dried texture. Fresh salmon flakes can be kept for one week in refrigerator, or they can be kept frozen for a few months.

Check out recipes with Salmon Flakes on Pinterest.

Homemade Salmon Flakes

Ingredients:

  • 1 lb salmon filet or steak with skin on
  • 1 teaspoon sake
  • small handful salt
  • canola oil
  • 1 tablespoon soy sauce
  • 3 tablespoon sake
  • 3 tablespoon mirin
  • 1/2 teaspoon salt

Preparations:

Lightly salt both sides of the salmon, and sprinkle sake on top of the salmon. Leave it for 5 minutes.

Set the oven for 300F. Put the salmon on a lightly greased baking pan, and bake until it cooks through. Cooking at a low temperature will keep the salmon moist. Do not overcook; otherwise, it gets too hard to make it into flakes. If anything, on the undercooked side is better because the salmon will be cooked again in a pan afterwards. Let it cool.

Remove the skin from the salmon, and flake it finely with a fork or your hands. Make sure to remove any bones.

Heat a heavy bottom pan without any oil over medium heat, and add the salmon flakes. Cook while stirring with a wooden spoon occasionally until half of the moisture is gone. Add the mirin and soy sauce, and continue stirring until the salmon is dry and finely flaked. As it gets drier, it starts sticking. You can stop at this point, or lower the heat to continue cooking. There is no right time to stop. If you can make it drier, you can make finer flakes and also keep it longer in refrigerator.

Let the flakes cool completely. Store in the refrigerator for about 1 week (*the drier it is, the longer you can keep it) or freeze it for up to 3 months.

Resource: http://www.essenceofjapan.net/?portfolio=salmon-frakes

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