Salmon Soboro 鮭そぼろ

Method8 steps · about 10 min

1. 1

   Step 1: Bring enough water to poach the salmon to a boil in a pot over high heat.

   Uses Water as needed to poach salmon

2. 2

   Step 2: Add the salted salmon (200 g) and gently cook for a few minutes until cooked through, checking the thickest part reaches 63°C (145°F). Actual time depends on the slice thickness.

   Cook the salted salmonUses Boiling poaching water · 200 g Salted salmon

   
3. 3

   Step 3: Remove the cooked salmon slices from the pot and place on a meshed tray.

   Uses Cooked poached salted salmon

4. 4

   Step 4: When the salmon slices have cooled down, carefully remove the skin, brown parts, and bones if there are any.

   Uses Drained poached salmon cooled enough to handle

5. 5

   Step 5: Place the prepared salmon into a small food processor and pulse a few times until the salmon becomes fine flakes.

   Uses Skinned and carefully deboned cooked salmon

6. 6

   Step 6: Place a small frying pan over medium heat and add sake (2 tbsp) and mirin (2 tbsp).

   Uses 2 tbsp sake · 2 tbsp mirin

7. 7

   Step 7: Add the food processed salmon into the frying pan and continuously stir until all the sake and mirin has absorbed and evaporated.

   Uses Fine cooked salmon flakes · Sake and mirin warmed in the frying pan

   
8. 8

   Step 8: Spread the finished flakes to cool briefly, then transfer to an airtight container and refrigerate promptly.

   Uses Pan-dried seasoned salmon flakes