Homemade Sakura Denbu (Fluffy Pink Fish Flakes)

Method8 steps

1. 1

   Step 1: Bring a pot of clean water to a rolling boil, then add the 200 g skinless, deboned cod. Boil for about 3–5 minutes, checking from 3 minutes, until fully cooked, opaque and easy to flake; the thickest piece should reach 63 °C (145 °F). Continue if needed for thicker fillets.

   Check cod is fully cooked · 3 minUses 200 g skinless, deboned cod fillets · Clean water for boiling the cod

   
2. 2

   Step 2: Drain the cooked cod, retaining any broken pieces in a fine sieve and discarding the cooking water. Set the sieve in a bowl of cold clean water to cool the fish briefly. Gently rub the cooked surface, drain, rinse with fresh water and drain again.

   Uses Fully cooked cod and its cooking water · Cold clean water for cooling and rinsing the cooked cod

   
3. 3

   Step 3: Pat the drained cooked cod from step 2 dry with kitchen paper. Rub it between clean fingers or food-safe gloves into very fine flakes, removing any brown parts if you want an evenly pink result.

   Uses Cooked cod retained after draining and rinsing

   
4. 4

   Step 4: In a small bowl, mix the 4 tsp sugar, 1 pinch salt, 1 tbsp sake and 2 drops pink food coloring until the sugar and salt dissolve.

   Uses 4 tsp sugar · 1 pinch salt · 1 tbsp sake · 2 drops pink food coloring

   
5. 5

   Step 5: Put the fine cod flakes from step 3 in a cold non-stick pan and pour in all the pink seasoning mixture from step 4. Heat over low heat, stirring continuously; use no oil and avoid browning.

   Uses Cooked cod flakes after removing any brown parts · Dissolved pink seasoning mixture

   
6. 6

   Step 6: Keep stirring the pan from step 5, spreading the flakes in a thin layer and gathering them back to the center repeatedly. Continue until the liquid has evaporated and the flakes are mostly dry with a little moisture remaining, without browning or scorching.

   Uses Cod flakes and pink seasoning in the pan

   
7. 7

   Step 7: Remove the pan from the heat and spread the finished flakes in a shallow container. Let them cool for about 5–10 minutes, checking from 5 minutes, then use or refrigerate promptly; do not leave them warm for prolonged storage.

   Cool the pink fish flakes · 5 minUses Finished pink fish flakes

8. 8

   Step 8: Use the cooled sakura denbu as a topping in a separate sushi, rice-ball or bento recipe. Keep unused flakes in an airtight container in the refrigerator for 3–4 days, or freeze small portions for 1–2 months. Thaw in the refrigerator; if excess moisture remains, gently dry the thawed flakes again in a non-stick pan over low heat.

   Uses Cooled prepared sakura denbu batch