Go Back
–+ servings

Japanese Seasoned Salmon Flakes

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 6 servings

Ingredients  

  • 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 

  • 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.
    two salmon fillets in a steel container
  • After 5 minutes, the salt will have drawn out the excess moisture, so pat dry once more.
    patting salmon fillets dry with kitchen paper
  • Once the water is boiling, turn the heat down to a simmer and add the salmon. Simmer for 5 minutes.
    simmering salmon fllets in a pot of water
  • 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.
    breaking salmon fillets into flakes
  • 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.
    frying salmon flakes in a pan
  • Turn off the heat, and mix in ¼ tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp toasted white sesame seeds.
    seasoned salmon flakes in a pan
  • 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.
    Japanese salmon flakes rice topping in a ceramic pot
  • Enjoy with rice!

Notes

  • Look for visual cues when cooking - stop when salmon looks fluffy with small air pockets while still slightly moist, not completely dry.
  • Store in clean containers and always use fresh utensils when serving.
  • Store cooled salmon flakes in airtight containers for up to 5 days in the refrigerator or freeze in individual portions for up to 1 month.
  • These flakes are great for adding to freshly cooked Japanese rice, rice balls, hiyayakko, or fried rice!