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


  • 200 g Salted salmon
  • 2 tbsp sake
  • 2 tbsp mirin


  • 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. 



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


Calories: 286kcal | Carbohydrates: 15g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Sodium: 822mg | Sugar: 8g