Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight. Serve the salmon with plenty of white rice, miso soup, and pickles, as well as any other dishes you have lying around that seem appropriate.
Published at Wed, 11 Jul 2018 10:25:10 +0000