Japanese Seasoned Salmon Flakes

Method8 steps · about 20 min

1. 1

   Step 1: Pat the 2 lean, unsalted salmon fillets (approximately 100 g each) dry. Rub the ½ tsp moisture-drawing salt over both sides and rest for 10 minutes. While they rest, start bringing enough poaching water to cover them to a boil.

   Salted salmon rest · 10 minUses 2 lean salmon fillets, approximately 100 g each · ½ tsp salt for drawing out moisture · Water, enough to cover the salmon fillets for poaching

   
2. 2

   Step 2: After the 10-minute rest, pat the salted salmon from step 1 dry again and discard the expressed moisture.

   Uses Salted salmon fillets retained after discarding expressed moisture

   
3. 3

   Step 3: When the poaching water from step 1 boils, lower the heat to a gentle simmer. Add the dried salmon from step 2 and simmer for about 5 minutes. The salmon will finish cooking in the frying pan.

   Poach salmon · 5 minUses Salted salmon fillets patted dry · Prepared poaching water in the pot

   
4. 4

   Step 4: Lift the poached salmon from step 3 and shake off excess water; discard the poaching water. Once cool enough to handle, remove and discard the skin. Gently break the flesh into flakes with a wooden spatula or chopsticks, checking for pin bones and removing them with clean tweezers.

   Uses Poached salmon lifted from its discarded cooking water

   
5. 5

   Step 5: Heat a frying pan over low to medium-low heat and melt the 1 tsp butter. Add the skinless, boneless salmon flakes from step 4, ½ tbsp sake, ½ tbsp mirin and the separate ⅛ tsp seasoning salt. Stir gently until the liquid has almost gone and the salmon is fully cooked, reaching 63 °C or becoming opaque and flaking easily. Stop while the flakes are fluffy and slightly moist, before the pan edges brown.

   Uses Skinless boneless salmon flakes retained after discarding skin and bones · 1 tsp butter · ½ tbsp sake · ½ tbsp mirin · ⅛ tsp salt for seasoning

   
6. 6

   Step 6: Turn off the heat under the cooked flakes from step 5. Gently mix in the ¼ tsp Japanese soy sauce and 1 tsp toasted white sesame seeds.

   Uses Fully cooked, slightly moist salmon flakes with butter and seasonings · ¼ tsp Japanese soy sauce (koikuchi shoyu) · 1 tsp toasted white sesame seeds

   
7. 7

   Step 7: Use the finished salmon flakes from step 6 straight away, or transfer to a clean shallow container and refrigerate promptly at 4 °C or below once the initial steam subsides. Cover after cooling and use within 3–4 days. Alternatively, freeze in small portions for up to 1 month. Use clean utensils when taking out a portion.

   Uses Finished seasoned salmon-flake topping

   
8. 8

   Step 8: Serve a small portion of the salmon flakes from step 7 over separately prepared ready cooked rice, if desired. Keep the remaining topping refrigerated or frozen.

   Uses A small serving drawn from the finished salmon-flake batch · Ready cooked rice, optional, for serving with the salmon topping