‘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.
2 to 3 Servings
1 can (210g) 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
- Drain canned Salmon, remove bones and skin, and flake the meat using a fork.
- 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.
- Enjoy with freshly cooked rice. Today I served it with fine Scrambled Egg and Sautéed Spinach.