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Ingredient
Salmon Soboro
Introduce
Chef :
Hiroko ListonSalmon Soboro
‘Soboro’ means crumbled meat in Japanese. To make this ‘Salmon Soboro’, use Canned Salmon. Today I used Canned Pink Salmon that I bough some time ago when it was on special. Canned Salmon is quite wet even after drained well. When you mix it with seasonings and stir-fry, it might become mushy. Keep stirring over low heat, it will turn to crumbles as it dries.
Ingredient
Food ration :
2 to 3 servings
1 can (210 g)
Canned Salmon
1 teaspoon
Oil
1 tablespoon
Sake (Rice Wine)
1 tablespoon
Soy Sauce
1/2 tablespoon
Sugar
Cooking instructions
* Step 1
Drain canned Salmon, remove bones and skin, and flake the meat using a fork.
* Step 2
Heat a small amount of Oil in a frying pan, place Salmon, Ginger, Sake, Soy Sauce and Sugar. Cook over a low heat, stirring, until dry and turn to crumbles.
* Step 3
Enjoy with freshly cooked rice. Today I served it with fine Scrambled Egg and Sautéed Spinach.
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