Easiest Way to Make Perfect Salt-Grilled Salmon (Salmon Shiozake)

Salt-Grilled Salmon (Salmon Shiozake). Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin. Prepare a container with tight lid like this.

Salt-Grilled Salmon (Salmon Shiozake) It is often eaten for breakfast, but also a great item for Bento box for lunch and even a main dish for dinner. Salmon you get in Japan is often a salted fillet. Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. You can cook Salt-Grilled Salmon (Salmon Shiozake) using 4 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Salt-Grilled Salmon (Salmon Shiozake)

  1. You need of Salmon Fillet (with skin).
  2. Prepare of Sake or Ryorishu (Cooking Sake).
  3. Prepare of Kosher salt.
  4. You need of Oil.

Aside from traditional Japanese breakfasts, we also enjoy the delicious fish in bento boxes or as a filling for onigiri, Japanese Rice Balls. Salted salmon is so versatile that I also use it in fried rice, Ochazuke (a simple rice dish in green tea) and rice porridge. Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States.

Salt-Grilled Salmon (Salmon Shiozake) instructions

  1. Rinse salmon under cold water and pat dry using paper towel..
  2. In a container, pour sake over salmon, let it marinated for 10 minutes or so. Sake will help to eliminate the fishy smell in salmon..
  3. Using paper towel, pat salmon dry. Sprinkle generous amount of salt on both sides of salmon fillet, especially on the skin..
  4. Prepare a container with tight lid like this. Put paper towel inside, place the salmon fillet, then add another layer of paper towel on top. Close the lid..
  5. Keep in the fridge for at least 24 hours. The longer you keep, the saltier it will become..
  6. After 24 hours, take out the salmon. The paper towel should have been absorbing extra moisture from the salmon surface by now, so it will look somewhat dry. That's Ok.
  7. Prepare your frying pan. Pour just a little amount of oil, and grill the fish on both sides until the skin becomes crispy and the flesh turned into peachy color..
  8. Don't grill for too long, it will make the salmon texture gets hard & tough..
  9. If the salmon is ready, you can squeeze a bit of lemon juice on top if you like..

Shiozake, or salt cured salmon, is a popular way to enjoy salmon in Japan. Served on its own or in mixed in rice balls, it's easy to make and even easier to enjoy! You'll be surprised by the new level of flavor the salt brings. Salted salmon is often served in a traditional Japanese breakfast, but it's easy to enjoy with any meal. Shiozake or Shiojyake is a Japanese salmon dish.

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