Sunday, June 01, 2014
Recipe: "Seasoned Salmon Flakes" from "Washoku: Recipes from the Japanese Home Kitchen" by Elizabeth Andoh
Rating: Great! I love this recipe.
Status: Made several times.
These salmon flakes can be used as a stuffing for Onigiri (Rice Balls) or to make "Rice Tossed with Salmon Flakes" which is shown in the picture above (recipe also available in "Washoku"). Once made, the salmon flakes last for about a week; these are nice to have in your fridge to make impromptu snacks or to dress up plain rice.
The recipe for these salmon flakes is available in "Washoku" by Elizabeth Andoh.