Grilled Salmon Flakes
Just grill salmon, flake and dry-fry it. Plumper and more fragrant than the jarred kind, great for chazuke or rice balls. A make-ahead.
Ingredients
- Lightly salted salmon fillets2
- Sake1 tbsp
- White sesame1 tbsp
- Salt (if needed after tasting)a little
Directions
- Line a pan with parchment and grill the salmon over medium for 3-4 minutes per side.
- While hot, remove the skin and bones and flake the flesh finely.
- Put the flaked salmon and sake in the pan and dry-fry over medium-low, stirring with 4-5 chopsticks, until dry and separate.
- Mix in the sesame and adjust with salt to taste.
- Cool before storing. Keep refrigerated in a clean container and use clean chopsticks or a spoon to serve. About 4-5 days in the fridge, or 2 weeks frozen.
- Variations: use straight in rice balls, fried rice, or the Classic Salmon Chazuke.