Is this salmon (sake) furikake? Or is it salmon (sake) flakes? Or maybe it’s even salmon soboro. Whatever you call it, it’s finely flaked salmon that you can sprinkle onto plain rice, use as an onigiri filling, or on ochazuke. You could fold it into egg for a salmon omelette, on boiled vegetables…whatever your imagination can come up with.
Salmon flakes are often sold in jars that cost around $8 for about 150g. You can make it yourself for less than $3, depending on how expensive the salmon is. You can be even more frugal and use the little bits that are stuck on the bones when you filet a whole salmon. This is probably how fish soboro or flakes or furikake was invented in the first place.
This makes about a cup. Increase the amounts proportionatly to suit the amount of salmon you have. It can be frozen.
If you are starting with some premade salted salmon, skip this step: salt both sides of the salmon filet well, and leave in the refrigerator for at least an hour, preferably overnight. This not only salts the fish but draws out some moisture as well.
Wipe off any excess moisture from the fish. Put skin side down in a dry non-stick frying pan. Add about 1/2 cup of sake. Put on a lid and let cook over medium heat until the fish is completely steam-cooked and the sake has evaporated.
Take the fish out of the pan, let cool and take off the skin. Flake the fish finely with a fork and your hands. While you work, remove any fine bones.
Wipe out the frying pan and put the fish flakes back in the pan. Add another tablespoonful of sake, the mirin, and soy sauce. Stir around to evaporate the moisture. At this point you can leave the flakes fairly moist, or continue stirring until they are quite dry and finely flaked. The more you dry it out, the longer it will keep. Just do not let it burn or color too much.
Let the flakes cool competely. Store in the refrigerator for about 1 week or so if it’s quite moist, and 2 weeks if it’s drier.
Optionally add some toasted and ground sesame seeds (irigoma) or gomashio when serving.
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