Shiozake (Japanese Salted Salmon)
Shiozake, also known as Japanese Salted Salmon, is found all over Japan. Most famously as part of a Japanese breakfast, and is also great in lunch boxes or as onigiri filling! It’s packed with flavour and nutrition which makes it a perfect addition to a breakfast or lunch.
Ingredients
- 300 g salmon fillets (see notes)
- 1 tsp sake
- 15 g salt
Instructions
- Pour the sake over the salmon, make sure it is well coated and let rest for 10-15 minutes.
- Dry the fillets off with the kitchen paper and lay on a chopping board ready to be salted.
- Prepare a container by laying down a sheet of kitchen paper.
- Start sprinkling the salt onto the fillets, making sure the whole thing is thoroughly coated. Do this until you have no more salt left.
- Start layering the fillets into the container. Once the bottom layer is full, lay down a piece of kitchen paper over the fillets and create a second layer. Do this until you run out of salmon.
- Leave it to cure for between 12-48 hours.
- Cook depending on your preferences - you can grill, pan fry or air fry.
- To store, please refer to the FAQ section.