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Ingredient
Salmon 'Furikake'
Introduce
Chef :
Hiroko ListonSalmon 'Furikake'
Not only my children (when they were young) but most Japanese children love savoury rice sprinkles called ‘Furikake’. There are loads of ‘Furikake’ products available but I never know what is in them. Home-made ‘Furikake’ are easy to make and we can know exactly what is in them.
Ingredient
Cooking instructions
* Step 1
Salmon needs to be cooked, grilled, boiled, microwaved or baked. Carefully remove all bones, skin and excess liquid.
* Step 2
Flake the salmon meat using fork, and check the saltiness. Add required amount of Salt and Sake, which is optional as it is alcoholic. I recommend to season quite strongly.
* Step 3
Dry-fry in a large sauce pan or a frying pan over a low heat, stirring constantly, cook until dry and moisture is evaporated. *Note: Alternatively you can do the dehydration process using the oven. Set the oven to the lowest setting, and place salmon flakes spread well on a lined pan for as long as they need. Fan-forced setting is even better.
* Step 4
Cool the salmon flakes completely.
* Step 5
Cook Egg(s) seasoned with Salt in the same way as salmon, over a low heat, stirring constantly, until the Egg crumbs are dry. Cool completely.
* Step 6
Combine Salmon flakes, Egg crumbs, Toasted Sesame Seeds and Toasted Nori.
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