Salmon Soboro

Name: Salmon Soboro
Yield: 2 to 3 servings
Cuisine: British
Ingredients: 1 can (210 g) Canned Salmon; *Note: Today I had 150g Salmon meat from 210g can; 1 teaspoon Oil; 1 small piece Ginger *grated; 1 tablespoon Sake (Rice Wine); 1 tablespoon Soy Sauce; 1/2 tablespoon Sugar

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.

Hiroko Liston @hirokoliston

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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.