Homemade Gently Sweet Sakura Denbu

1. 1

   Mix the ingredients together.

2. 2

   I've made a bit more than usual in the photo, but you just need about 5 dips of the tip of a toothpick in this recipe.

3. 3

   Remove the skin and bones from the cod and boil until completely cooked.

4. 4

   Flake the fish into large pieces in sieve sitting in a bowl of water.

5. 5

   Take off any hard or bloody parts.

6. 6

   Shred it lightly with your hands.

7. 7

   Change the water 5 times as you continue shredding the fish.

8. 8

   Wrap the shredded fish with paper towels and squeeze out very very well.

9. 9

   After you squeeze it out, make the flakes even finer with your fingers.

10. 10

    Remove any bits that won't shred up finely.

11. 11

    Combine the shredded fish and the ingredients, plus just a tiny bit of food coloring in a pan.

12. 12

    Cook over low heat, mixing continuously, to dissolve the moisture.

13. 13

    When it nears completion it has a tendency to burn easily so be careful.

14. 14

    When the fish is quite fluffy, turn off the heat and continue mixing for a while to evaporate any remaining moisture with residual heat.

15. 15

    Done.

* Per serving · 4 servings · Values may vary.

No additional tips available.