Gingery Salted Salmon Flakes

1. 1

   Evenly dredge salmon in cooking sake.

2. 2

   Microwave for 4 minutes (adjust the time as needed).

3. 3

   Remove any skin, guts, or bones, and add salt to taste.

4. 4

   Add oil to frying pan, and over low heat, cook the ginger, salmon, and shiro-dashi in this order while crumbling the salmon, and cooking out the moisture.

5. 5

   Remove any bones.

6. 6

   When the moisture has evaporated and the salmon flakes are crumbly, mix in sesame seeds to taste.

7. 7

   Remove from heat and transfer to a plate to cool.

8. 8

   Transfer in a plastic container when cooled.

9. 9

   It's best served as a topping on hot rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.