Hi Sudachi, thank you so much for your recipe! I went to Japan in July and really like this shiozake. I tried to replicate this at home, but all salmons I purchased are very oily, like in the middle of cooking they can release lots of juices (water/oil) and make salmon soggy. Do you have any suggestions on this? Like poking holes on the foil paper?
Hi, thank you for your question! In this case, instead of placing the foil as shown in the video, you can lay it underneath the wire rack. This way, the oil and moisture won't accumulate in the foil enclosure, and it will still make cleaning easier. Also, since grill heat strength varies, you might want to try using a slightly higher heat. I hope this answer is helpful!
Your dish looks wonderful, Question please, Once you flipped to meat side up why not add a touch of Sake to moisten and perhaps add to umami? the sugars of sake when grilled might add.. Please understand I am not being critical and I ask with all respect
Thank you for your question! It's not critical at all, so no worries! :) When making shiozake, sake can help get rid of some of the fishy smell and add a little flavor, but it's really an optional ingredient. Since I already sprinkle it on the salmon before grilling, I think there's no need to add more during cooking. And in this video, I've used a foil enclosure. If you were to pour sake after placing the salmon on the grill, the extra moisture might spill out and soak into the already grilled skin, which is undesirable. If you're not using a foil enclosure, spilling sake under the grill would not be ideal (cleaning wise!). I hope this answer helps and thank you for watching this video! :)
Thank you! Actually it's just white rice cooked together with multigrains. I don't have a maze gohan recipe on my blog yet, but I do have a takikomi gohan recipe, it's a similar dish except the other ingredients are cooked together with the rice (whereas maze gohan you cook the ingredients separately and then mix them in), hope it helps! sudachirecipes.com/takikomi-gohan-recipe/. Thanks for watching!
Not a crazy question at all! Since I made this video 3 years ago, I'm not 100% sure, but I believe I used wild-caught autumn salmon (chum salmon) from northern Japan - probably from Tohoku or Hokkaido. I can kind of tell because the flesh is paler compared to the deeper red/pink color typically seen in imported Chilean or Norwegian salmon commonly found in Japanese supermarkets.
I have seen some people use a salt brine for the salmon and others put the salt directly on the salmon fillet like you do. Is one method preferred over the other?
Hi Peter, thank you for your interesting question! I'd say that putting salt directly is preferred for salmon cooked for a short time (grilled and fried) whereas brine seems to be preferred for slow cooked dishes because it prevents loss of moisture. But if I'm being completely honest, shiozake is a very popular home dish in Japan and most people don't salt it themselves. This is because it's easy to buy already salted salmon in the supermarket that you can cook straight away. Hope that answers your question, thanks again!
@@SudachiRecipes Thank you very much for your reply. I called fish markets in my area, I live in Montreal Canada, and none of them sell pre-salted salmon. So I will have to do it myself as I very much enjoy the traditional Japanese breakfast 😃. Thank you again for your advice as I will be cooking the salmon for a short time to make my breakfast🙏
@@SudachiRecipes My apologies. Should have said Southern England rather, like skipping the "t"s from "a little bit of" and "important" as in the video. Very colloquial.
I'm sure you can, but I don't have an air fryer so I can't give any advice on cooking times and instructions. Maybe try googling salmon air fryer recipes for some tips? Sorry I couldn't be more help, but if you try it let us know how it goes!
@@SudachiRecipes I'm using the shiozake to make onigiri and ochazuke tomorrow. I live in Jamaica and we have a tiny but really nice Japanese grocery in Kingston. Wish me luck!
@@kirabouwerviraltyd Two perfect ways to use shiozake, great ideas!! I'm so happy to hear they have Japanese grocery stores in Jamaica! I hope you enjoy your onigiri and ochazuke, if you have any questions you can ask me anytime :)
🖨 PRINT FULL RECIPE: sudachirecipes.com/japanese-salted-salmon-shiozake/
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🥕 Ingredients:
- 200 g salmon fillets
- 2-4 g sea salt - 1-2% of salmon weight
- 1 tsp sake - optional
- 1 sudachi - or other citrus - optional
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/japanese-salted-salmon-shiozake/
Thank you for Sharing your recipes and ideas God bless
It's my pleasure! Thanks for watching!
Your Salmon looks delicious, the takekome gohan looks lovely well. You should definitely make a video for that!
Thank you so much! I haven't had much time to make new videos recently, but I'll add takekome gohan to the priority list! Thanks again :)
That looks amazing! Appreciate your attention to detail. 😊
Thank you so much, you're too kind!
Hi Sudachi, thank you so much for your recipe! I went to Japan in July and really like this shiozake. I tried to replicate this at home, but all salmons I purchased are very oily, like in the middle of cooking they can release lots of juices (water/oil) and make salmon soggy. Do you have any suggestions on this? Like poking holes on the foil paper?
Hi, thank you for your question! In this case, instead of placing the foil as shown in the video, you can lay it underneath the wire rack. This way, the oil and moisture won't accumulate in the foil enclosure, and it will still make cleaning easier. Also, since grill heat strength varies, you might want to try using a slightly higher heat. I hope this answer is helpful!
Your dish looks wonderful, Question please, Once you flipped to meat side up why not add a touch of Sake to moisten and perhaps add to umami? the sugars of sake when grilled might add.. Please understand I am not being critical and I ask with all respect
Thank you for your question! It's not critical at all, so no worries! :)
When making shiozake, sake can help get rid of some of the fishy smell and add a little flavor, but it's really an optional ingredient. Since I already sprinkle it on the salmon before grilling, I think there's no need to add more during cooking.
And in this video, I've used a foil enclosure. If you were to pour sake after placing the salmon on the grill, the extra moisture might spill out and soak into the already grilled skin, which is undesirable. If you're not using a foil enclosure, spilling sake under the grill would not be ideal (cleaning wise!).
I hope this answer helps and thank you for watching this video! :)
Question: Your rice side dish looks delicious. Is it maze gohan? Is there a recipe for it? Arigato gozaimasu.
Thank you! Actually it's just white rice cooked together with multigrains. I don't have a maze gohan recipe on my blog yet, but I do have a takikomi gohan recipe, it's a similar dish except the other ingredients are cooked together with the rice (whereas maze gohan you cook the ingredients separately and then mix them in), hope it helps! sudachirecipes.com/takikomi-gohan-recipe/. Thanks for watching!
I know this might be a crazy question, but what kind of salmon do you use?
Not a crazy question at all! Since I made this video 3 years ago, I'm not 100% sure, but I believe I used wild-caught autumn salmon (chum salmon) from northern Japan - probably from Tohoku or Hokkaido. I can kind of tell because the flesh is paler compared to the deeper red/pink color typically seen in imported Chilean or Norwegian salmon commonly found in Japanese supermarkets.
If I don't have a grill is it still possible to make this?
You can with a frying pan, but the steps and cooking will be a bit different! I will make a frying pan recipe at some point!
I have seen some people use a salt brine for the salmon and others put the salt directly on the salmon fillet like you do. Is one method preferred over the other?
Hi Peter, thank you for your interesting question!
I'd say that putting salt directly is preferred for salmon cooked for a short time (grilled and fried) whereas brine seems to be preferred for slow cooked dishes because it prevents loss of moisture. But if I'm being completely honest, shiozake is a very popular home dish in Japan and most people don't salt it themselves. This is because it's easy to buy already salted salmon in the supermarket that you can cook straight away. Hope that answers your question, thanks again!
@@SudachiRecipes Thank you very much for your reply. I called fish markets in my area, I live in Montreal Canada, and none of them sell pre-salted salmon. So I will have to do it myself as I very much enjoy the traditional Japanese breakfast 😃. Thank you again for your advice as I will be cooking the salmon for a short time to make my breakfast🙏
@@petergiancola5965 Glad to help! And I'm happy to hear you enjoy Japanese style breakfast :) Thanks so much.
Can you some how make ジュースチキンの辛口 from mini stop plz🥺🙏🏼
I've got quite a lot of recipes lined up right now, but I hope to work on it in the future! :)
➤ PRINT FULL RECIPE: sudachirecipes.com/japanese-salted-salmon-shiozake/
➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k
INGREDIENTS:
- 200 g salmon fillets
- 2-4 g sea salt - 1-2% of salmon weight
- 1 tsp sake - optional
- 1 sudachi - or other citrus - optional
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/japanese-salted-salmon-shiozake/
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
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Thank you for sharing! Where is your prep containers from?
You're welcome! I can't remember where I bought them but I think ukonserve.com have similar ones. Hope that helps!
Sake on the sake… 🤔 I will try that!
I hope it will turn out great! :)
Yuto San seems to have (charmingly) picked up a Cockney accent. Bet he went to London?😊
Thank you! I lived in England (Norwich) for 4 years but I didn't realise my accent sounds like Cockney haha :)
@@SudachiRecipes My apologies. Should have said Southern England rather, like skipping the "t"s from "a little bit of" and "important" as in the video. Very colloquial.
@@nicholasparker8429 No need to apologise, it's a compliment so thank you!
What kind of grill is that?
It's a Japanese fish grill, a regular oven grill works fine though!
Can I cook this salmon with air fryer?
I'm sure you can, but I don't have an air fryer so I can't give any advice on cooking times and instructions. Maybe try googling salmon air fryer recipes for some tips? Sorry I couldn't be more help, but if you try it let us know how it goes!
@@SudachiRecipes thanks for the answer..🙏
Great recipe. Thank you!
Thanks so much!
@@SudachiRecipes I'm using the shiozake to make onigiri and ochazuke tomorrow. I live in Jamaica and we have a tiny but really nice Japanese grocery in Kingston. Wish me luck!
@@kirabouwerviraltyd Two perfect ways to use shiozake, great ideas!! I'm so happy to hear they have Japanese grocery stores in Jamaica! I hope you enjoy your onigiri and ochazuke, if you have any questions you can ask me anytime :)