Recipe for dried Salmon flakes or Salmon furikake
Simple salmon furikake (dried salmon flakes) that are healthily made from home. Just get your favorite salmon fillet and you'll have a jar of topping in no time
Servings 24 oz
Ingredients
- 3 lbs salmon fillet
- 2 stems scallion
- 1 quartersize ginger slice
- 2 Tbsp mirin or white wine
- 1 Tbsp garlic salt
- 2 cups milk
- 1 bag of moisture absorber
- 1 large enough jar with tighly seal lid
Instructions
- Wash, clean and slice the skin off of salmon fillet if it's still there.
- Soak salmon with whole milk and pinch of salt for 30 minutes.
- Afterward, strain and pat dry fillets. No need to rinse.
- With a steam-able container, add all the other ingredients along with salmon fillet.
- Combine to marinade for about 20 minutes.
- Steam until salmon turn pale. Then let sit to cool down.
- Discard all ginger and all other solid (except salmon of course).
- Use a fork or smasher to break and fluff all the fish flesh.
- Use a non-stick wok or deep sauce pan over medium heat, add fluffed salmon.
- Keep stirring with a spatula while breaking any clumps that might come up.
- Do this until all salmon flakes become dried and its color becomes more brighten. The dryer the flakes are, the longer you can keep them.
- When done, wait until salmon flakes are cool down to room temperature, then add to jar with lid. You can store this outside or in fridge, just remember to add a bag of oxygen absorber in there to wick away moisture.