Japanese salted salmon shiozake recipe
Here is a recipe of Japanese salted salmon called shiozake which is really very simple to make. Ideal if you want to make a Japanese breakfast at home.
Ingredients
- 1 part salmon
- 1 pinch sea salt
- 1 tbsp sake
Instructions
- Cut your salmon into thin slices 1 cm wide, keeping the skin on.
- Pour a tablespoon of sake over the salmon slices and wait 10 minutes.
- Add coarse salt to the salmon slices and spread evenly. Remove the excess. Here we have 2 different salts, coarse sea salt and Japanese plum salt.
- Wrap them in tissue paper and let them macerate in the refrigerator for a minimum of 24 hours or a maximum of 36 hours.
- After this time, the color of the salmon will become darker, indicating that it is time to pan fry or bake.
