A picture of Salmon Soboro.

Salmon Soboro

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

‘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.

Salmon Soboro

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

‘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.

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Ingredients

2 to 3 servings

1 can (210 g)Canned Salmon
*Note: Today I had 150g Salmon meat from 210g can
1 teaspoonOil
1small piece Ginger *grated
1 tablespoonSake (Rice Wine)
1 tablespoonSoy Sauce
1/2 tablespoonSugar

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Steps

1

Drain canned Salmon, remove bones and skin, and flake the meat using a fork.
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.
3

Enjoy with freshly cooked rice. Today I served it with fine Scrambled Egg and Sautéed Spinach.

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Cooksnaps

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Hiroko Liston @hirokoliston

on October 26, 2020 19:49

Melbourne, Australia

I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.

Comments

skunkmonkey101 @skunk_monkey101

October 28, 2020 09:07

Sounds so very delicious!! Looks amazing!!!

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