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You are here: Home / Fish & Seafood / Salmon Soboro

February 23, 2018 By Shihoko | Chopstick Chronicles 5 Comments

Salmon Soboro

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Salmon Soboro is the food almost all Japanese households keep stocked in their fridge.  I certainly always had a jar of store bought Salmon Soboro while we lived in Japan. Although I can purchase Salmon Soboro jars from Japanese grocery stores, I make my own from Shiojyake or Shiosake.

Salmon soboro(cooked and finely flaked) served in a white bowl

Salmon Soboro can be made easily with only three ingredients. Salmon Soboro  is such a simple dish that Japanese people love and enjoy in many different ways. It is my family’s favourite filling or topping for Onigiri Rice balls and used as “Furikake” rice seasoning too.

Salmon soboro's three ingredients, salted salmon, sake and mirin

For this post I bought already made and packed salted salmon but salted salmon is easy to make too but it has to be cured over night so if you are going to make Salmon soboro from real scratch, it needs to be prepared a night before.

store bought three slices of salted salmon in store package

If you can get already salted salmon, making Salmon Soboro is very simple, quick, and easy. Salted salmon can either be boiled for a few minutes or grilled. I prefer boiled because it takes away some saltines and then seasoning it with sake and mirin gives the salmon a mild sweeter flavour.

4 panels of photos showing the first 4 steps of making salmon Soboro

Once the salted salmon is cooked, carefully remove the skin and the brown part of the salmon slices and any bones. If you can not use chopsticks to do the job, you can use a knife and fork. Then normally Japanese people just keep using chopsticks to flake them but I used a food processor to make fine flakes.

4 panels of photos showing second half of salmon soboro making process

Salmon Soboro is a simple and great companion to plain steamed rice. It is often used just sprinkled over plain rice or used as Onigiri rice ball filling often and that’s the reason why Salmon Soboro is Japanese people’s favourite pre-cooked regular fridge stocked food.  It will last for a week in the fridge and a month in the freezer.

Salmon Soboro sprinkled over plain white rice in a dark coloured rice bowl

It does certainly look deliciously pink on a bed of plain white rice in the home made Japanese pottery I made.

If you liked my recipe for Salmon Soboro, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!

Salmon soboro(cooked and finely flaked) served in a white bowl

Salmon Soboro

3 ingredients Salmon Soboro recipe
4.84 from 6 votes
Print Recipe Pin Recipe Rate Recipe
Cook Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: salmon soboro, soboro
Servings: 10
Calories: 286kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 200 g Salted salmon
  • 2 tbsp sake
  • 2 tbsp mirin
Metric - US Customary

Instructions

  • Boil enough water to cook salmon in a pot over high heat.
  • Add the salmon slices and cook for a few minutes.
  • Remove the cooked salmon slices from the pot and place on a meshed tray.
  • When the salmon slices have cooled down, carefully remove  the skin, brown parts, and bones if there are any. 
  • Place the prepared salmon into a small food processor and pulse a few times until the salmon becomes fine flakes. 
  • Place a small frying pan over medium heat and add sake and mirin. 
  • Add the food processed salmon into the frying pan and continuously stir until all the sake and mirin has absorbed and evaporated. 
  • Cool down and then keep it in an air tight container and refrigerate. 

Video

Notes

If you are unable to find salted salmon "shiojyake", you can make it from scratch.

Nutrition

Calories: 286kcal | Carbohydrates: 15g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Sodium: 822mg | Sugar: 8g
Tried this recipe?Mention @chopstickchronicles or tag #chopstickchronicles!

Filed Under: Fish & Seafood, Miscellaneous, Preserves & Pickles Tagged With: salmon, Salmon flake, Salmon Soboro, Soboro

Reader Interactions

Comments

  1. Pablo Villagra says

    March 1, 2018 at 1:15 PM

    the food on this blog is delicious and also the pictures are really beautiful and creative!

    Reply
  2. Barry says

    March 2, 2018 at 5:34 PM

    is there any special way to make Salted Salmon ?

    thanks

    Reply
    • Shihoko | Chopstick Chronicles says

      March 2, 2018 at 8:52 PM

      Hi Barry, check out my Salted Salmon recipe post here

      Reply
  3. pablo says

    March 18, 2018 at 5:54 AM

    amazing delicious salmon!

    Reply
    • Chopstick Chronicles says

      March 18, 2018 at 7:34 AM

      thank you! 😀

      Reply

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KONNICHIWA

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My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan and share all these authentic Japanese dishes with you! Read More…

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