How to make SHIO-JAKE (Salted Salmon) 〜塩鮭〜 | easy Japanese home cooking recipe
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients available outside of Japan.
In this video, I am cooking Salted Salmon, which is a typical easy fish dish in Japanese breakfast, in Bento-box or as a filling for Onigiri. This matches rice perfectly. This recipe can of course be used for other fishes as well.
Ingredients for salted salmon
Salmon 1 piece (100 g/4 oz)
Salt 1 Tsp (5 g)
The amount of salt for salted salmon ist approx. 3-5 % in weight.
Japanese Cooking 101 on salted salmon (Shiozake)
https://www.youtube.com/watch?v=cr2cP89TtIk
#AuthenticJapaneseHomeCooking
#EasyJapaneseFood
#SaltedSalmon
Welcome to Taichi's Kitchen. Today I'm going to show you how to make shiojake or salted salmon.
This shiojake you can find in any supermarket in Japan but of course in Germany where I live now
you can't find that. But if you have a regular salmon then you can easily make it yourself at
home. Then let's get started. Here are the ingredients for salted salmon. You just need
salmon and salt. Then I'm going to prepare the salmon. The salmon has still scales on them so
I'm going to take them out. So in order to take the scale out I'm going to use a knife and just
rub it against the direction of the scale like this. And if people don't like that it's kind
of shooting out when you do this you can let it run a little bit of water over it and then do it.
And then you won't have spreading scales. So the scale is off I'm going to cut them.
First I'm going to just take the water off with some paper towel.
And I'm just going to cut this in two pieces like so and put it on a plate. Now I'm just going to
lightly put salt over it. Not too much but not too little so that you'll see little salt.
I'm going to put this part too and then on the other side.
So if you don't like too salty then you can just reduce the amount of salt. But for this you do
want to have a little more salt because the salt will take out the water from the salmon. So what
I'm going to do is I'm going to put the paper towel under the salmon and just kind of cover it
and then let it rest in the fridge for overnight. So this has been sitting in the fridge for
overnight let's see. So I don't know if you can see but the color it has thickened because the
salt has soaked up the water out of this salmon and you see the meat is more firm. That means
the flavor is also dense. So I'm going to fry this in the pan. So I'm going to turn on the heat to
medium. So I'm going to use the same technique as I did for the miso chicken. I'm going to put in
just a tiny bit of oil here and then the cooking sheet over it and I'm going to give a little bit
of oil here as well. And after that I'm going to put in here the salmon. If you have a grill oven
then great use that but I don't. So I'm going to cook like this and then I'm going to put on the
lid and let it cook. And this other piece I'm going to wrap it in saran wrap and put it in
freezer so I can eat it later. So this is starting to cook. This looks great. So I'm going to turn
sideways like this and let the skin cook because skin is really good when it's crispy.
And like I said you don't want to use high heat. You want to use medium to
even low heat sometimes depending on the size of the pan, size of the oven. So the skin is,
look at the skin. It's crispy. So I'm going to heat it for about another two or three minutes.
So it's about two three minutes. I'm going to turn to one more side so that the other side is crispy
and it's actually finished and it's ready to eat. Itadakimasu! Okay let's eat. Oh that looks great.
This looks like a perfect balanced breakfast even though it's actually like 12 o'clock, 12 30 right
now. It's my lunch but this is a really great breakfast. So I made miso soup because I had a lot
of leftover ingredients from yesterday where I made three miso soups. And here I have tofu, shiitake
mushroom and spinach together. Okay let's have a taste. Looks great. Oh definitely the salt brings
up the taste. Because the salt took out the water from the salmon, the flavor is much denser, much
thicker. This is really good. This is perfect for the rice. And this is also a very typical thing
you put in onigiri. Warning, I'm gonna slurp. This is also a great mix. Spinach, shiitake and tofu.
So this is also very balanced in terms of nutrition. So I have the protein,
I have vegetable, I have enough salt, I have rice, carbohydrate. A lot of people wonder why Japanese
people are so thin. I think one of the reasons is because of our eating habits. We try to eat
balanced food and very little fat. I did use a little bit of oil for the salmon but
it's very minimal and as you see there's really no fat in this diet.
That was delicious. As you saw, making salted salmon is really not that difficult and it just
matches rice perfectly, especially the Japanese rice. So please try it at home yourself and let
me know how it went in the comments below. If you have any requests or even critiques, please write
in the comments as well. If you found this video informative, please subscribe and I look forward
to seeing you in the next video. Bye!