Sake Flake

Salmon and saki in Japanese are the same pronunciation but salmon is sake, saki is osake for me.

Salty flavored salmon is so good with rice. It is a fancy version of Furikake. It will be the season of salmon soon so here's my favorite recipe for さけフレーク！p.s. if you buy it from stores, probably a lot of them use MSG or preservatives so that is why I prefer YOU make it;-)

Ingredients:

• wild caught salmon about half a pound
• sea salt less than 1tbs ( だいたい写真くらいカバーできればOK）
• soy saurce 1 tbs
• osake (saki) 2 tbs
• mirin 1 tbs
• rice vinegar 1 tsp
• avocado oil 1tbs

Recipe:

1. Put salt on the salmon, rub gently, and wait for 10 min.
2. Pour oil in the pan, place the salmon, and broil it until the inside color changes.
3. When the salmon is cooked, move it on a piece of the parchment paper and take bones and skins off.
4. Put the meat back into the pan, add osake, soy sauce, mirin, and smash the meat so it becomes pieces.
5. When the moisture is evaporated, turn off the stove, and add vinegar.
6. Cool it down.

 






Dekiagari! できあがり！

これ、めちゃめちゃおいしいよ。ごはん、もりもり食べれるよ。お茶碗３杯は、いけると思う。お弁当にいれてもいいし、おにぎりの具にしてもいいし、さけフレークは子供に大人気だよ。