Salted Salmon. Salted Salmon or Shiojake is a popular way to enjoy salmon in Japan. 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.
Also it is simply called Sha-ke.
Shio is salt in Japanese, and both zake, jyake and shake means salmon.
If there was a favorite breakfast food at our house it would be a lightly toasted bagel smeared with cream cheese, topped with smoked salmon, red onion and capers.
You can have Salted Salmon using 3 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Salted Salmon
- You need 400 grams of Salmon fillet.
- It's 1 dash of Salt.
- It's 1 dash of Sake.
You know what I'm talking about — lox. It makes our world go round, but sadly it can be a little harsh on the pocketbook… unless you salt cure it at home like we do! This is an authentic Russian recipe for yummy salted salmon. To make salted salmon, the raw salmon is cured in a mixture of salt and sugar.
Salted Salmon instructions
- Cut up the salmon into easy to use pieces..
- Place the salmon on absorbent paper. Sprinkle with salt and salmon..
- Cover the salmon with cooking paper and leave it for about 1 hour..
- Wrap the salmon pieces one by one and freeze. The salted salmon is done..
- Grill the defrosted salmon in a frying pan lined with kitchen parchment paper. If you cook the salmon while wiping out the oil with paper towels, you can avoid that fish-cooking smell..
Salted salmon is usually served as an appetizer, and it also tastes great in sandwiches or as a main dish! While this salted salmon, traditionally called shiozake, is readily available in grocery stores in Japan, we had to do a little home-curing to make our Japanese breakfast dreams come true here in the States. The overnight cure allows the salt to permeate the fillet while eliminating excess moisture (which the paper towels will absorb), resulting in a densely concentrated flavor and a texture. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial.