Salmon soboro(cooked and finely flaked) served in a white bowl
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4.8 from 5 votes

Salmon Soboro

3 ingredients Salmon Soboro recipe
Cook Time10 mins
Total Time10 mins
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

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