Gingery Salted Salmon Flakes

Gingery Salted Salmon Flakes

These are fish flakes to top on your rice. They are additives and preservatives-free!


I used three small fillets
Ginger (in a tube), or grated fresh ginger
3 - 4 cm, or 1 knob
Sesame seeds
1 tablespoon
Cooking sake
1 tablespoon
1 tablespoon
Oil (blend of vegetable and sesame oil)
1 teaspoon
To taste


1. Evenly dredge salmon in cooking sake. Microwave for 4 minutes (adjust the time as needed).
2. Remove any skin, guts, or bones, and add salt to taste.
3. Add oil to frying pan, and over low heat, cook the ginger, salmon, and shiro-dashi in this order while crumbling the salmon, and cooking out the moisture. Remove any bones.
4. When the moisture has evaporated and the salmon flakes are crumbly, mix in sesame seeds to taste.
5. Remove from heat and transfer to a plate to cool. Transfer in a plastic container when cooled.
6. It's best served as a topping on hot rice.

Story Behind this Recipe

As store-bought salmon fish flakes are too strongly seasoned for my daughter, I created this recipe using ginger, sesame seeds and sesame oil. My daughter loves it!