Metric:
250gr Salmon Fillet
15ml Sake
( Rice Wine )
7ml Mirin
3gr Salt
( to taste )
3gr Toasted Sesame
Seeds
TRADITIONAL JAPANESE RECIPE: Salmon Flakes are strongly seasoned with salt, so they last for a while in the refrigerator (about a week to be safe). When you need some filling for Onigiri, topping for noodles or vegetables, Salmon Flakes come in handy. Because of the saltiness, they work almost like a seasoning, but also provide good protein. A little Mirin gives a slight sweetness to salty fish, which is nice.
Skill Level: ![]() |
Time: 30 Minutes |
Price: ![]() |
Serves: 4 People |
Ingredients:
Conversions |
Metric:
250gr Salmon Fillet
15ml Sake
( Rice Wine )
7ml Mirin
3gr Salt
( to taste )
3gr Toasted Sesame
Seeds
Cups:
1 Salmon Fillet
1 tablespoon Sake
( Rice Wine )
0.5 tablespoon Mirin
0.66 teaspoon Salt
( to taste )
0.5 teaspoon Toasted Sesame Seeds
Directions:
01 - Preheat oven to 220C / 425F.
02 - Place the Salmon on a greased baking sheet and cook it in the oven for about 10 minutes.
03 - Once it's ready, remove it from the oven and flake it with a fork, removing bones and skin.
04 - In a small pan over medium heat combine Salmon Flakes and Sake. Stirring constantly.
05 - Cook the Salmon until it is dry.
06 - Add Salt, Mirin, and Sesame, and continue frying for a few more minutes.
07 - Cool completely and use.
Notes:
- Use as topping for a bowl of Rice or filling for Onigiri, topping for noodles or vegetables.
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Written by: Uncut Recipes | Disclaimer |
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Celine
![]() April 09, 2020 TAAAAAAAAASSSTTTTTTTYYYYYYYY! |
Kara
![]() February 08, 2020 I love this recipe. |
Nora
![]() November 24, 2019 I used to eat salmon flakes with rice every monrning when I visited Japan. Salmon flakes bought at Tsukiji market, the best place in the world to buy fish, no question about it. Finally now I can make my own Salmon flakes. THANK YOU! |
Stacey
![]() June 20, 2019 This looks amazing. Making it tomorrow! |
Katherine
![]() March 05, 2019 I made Salmon flakes! Amazing! Thanks you! |
July 05, 2020
Thanx you so much! I've been looking for this recipe for a long time.