I switched to Japanese-style breakfast a few years ago, as my children became huge fans of the culture from their obsession with manga and anime. It really isn’t that much more work than oatmeal from rolled oats, homemade granola, or even bacon, eggs, and toast. I found they weren’t as distracted at school because the salmon, rice, and miso soup gave them sustained blood sugar and they weren’t starving by 10:30. I’m not knocking American breakfasts, as we still ate them as well, but there’s something about a hot bowl of soup and some fish that works really well for us. I love your salmon salting recipe, as it is easier than the one I had been using. I am so disappointed that American stoves don’t have a fish griller! I’m not good with my broiler, so I had been cooking my salmon in the frying pan. Maybe I’ll try the toaster oven method tomorrow. Thanks again for your continued enthusiasm and fantastic recipes. I just added you to my Patreon account, as I’ve benefited so much from your recipes lately.
Hi PinkMonkeyBird, thank so much for joining on Patreon! Also, thanks for sharing your story, it's interesting that you mention your kids seem to be able to get more mileage out of a Japanese breakfast. I've noticed the same thing as well. Rice is just a bundle of carbs that's not so different than bread or oats, but my guess is that it's the other things like protein and veggies that keep you full longer.
This appears to be a pretty special breakfast. I think I’ll make this for dinner, my family won’t know or care since they’ll enjoy trying something new.
I'm an all-day breakfast kinda guy, so I'm totally on board 👍🏼 I hope your family enjoys it! If you wanna make this a little more substantial you can fill it out with a few more side dishes like: Sunomono ua-cam.com/video/u4UG6kuAMoI/v-deo.html Kinpira ua-cam.com/video/hgPvIt_NuOE/v-deo.html or Tamagoyaki ua-cam.com/video/cVgfGcSeTNI/v-deo.html
Hi Ms B, this salmon is intended to be eaten with plain rice which is why it's fairly well seasoned. That being said this is significantly lower in salt that most salted salmon you'll find in Japan.
Thank you Marc! My shiozake is in the fridge for the night. Let's see tomorrow about the result. I have a pack of 260g so I corrected a bit the values. I'll keep you posted.
@@guillaume8437 Sorry to hear it didn't live up to your expectations. I've never had the salmon at Dormy Inn, but if you can tell me a bit more about it and how this was different I might be able to help you get it closer to what you were expecting.
@@NoRecipes don't worry really. It was an experiment. Actually it was for making a nice surprise to my GF for the record of the nice days we spent in Japan (and as you can understand, Dormy Inn was often the plan). So yes, for one thing it was more "moistured"/wetter because there the salmon was dry. The other point is that, in order to make it a bit crunchy, I used the pan and it was not brand new it got stuck. Nevertheless, she liked it. I just wanted it to taste like in Japan. Maybe there it was also glazed... I can't tell.
@@guillaume8437 Gotcha. I don't like dry salmon, which is why this deliberately has a higher moisture content. If you want dryer salmon. You'll want to use leaner salmon that has less fat, and you'll want to dry brine it (i.e. don't make a liquid brine and just use salt). Also, try doing it in the broiler (or toaster oven) instead of a frying pan, this should also help make it dryer and prevent the sticking issue.
Thanks! The idea is to already have the salmon brined so while the rice is cooking/steaming (which takes 30 minutes) you have plenty of time to grill this and make a bowl of miso soup 😉
You’re convincing me to eat more salmon, Marc. Probably a way better way to get my omega 3’s than taking a huge fish pill. 😂😬 I like how you are sharing these recipes for us to watch. I also spied a comment from Maplecook 3 years ago and I was like…..they don’t really know each other yet. 🤷♀️ Glad that changed. ☺️ Take care. 🌺
If you click the link in the description for the recipe (JAPANESE SALTED SALMON & RECIPE), you can convert the ingredients and get measurements that should get you close. The recipe will convert to ounces and also multiply the ingredients to make a triple batch, which should be enough brine for about 3 lbs. of salmon. Good Luck!
I tried this the other night and it was was absolutely delicious! I have a dumbish question. I had an extra slice that i wrapped and threw in the freezer. Should I thaw it when i want to cook it again or can I just directly throw it on the pan? Thank you in advance!
I'm so glad to hear you enjoyed it, and good question! If you're in a rush, you can throw it straight into the pan, but you will probably need to steam it to get it to cook through properly , and the texture of the fish won't be as nice as if you let it defrost before frying it (it will be dryer).
@@NoRecipes thank you for replying so quickly! Took it out of the freezer to thaw right now. Also been running through your other videos- love your recipes, energy and voice. Keep it up!
I tried this for a breakfast and it was soo good, I've been trying to take it In a bento box but the fish still is oily, can I fix this with just paper towels or sprinkle it with salt until they have cooled down?
I’m glad to hear you enjoyed it Eduardo! Couple of possibilities on oiliness. The first is to use less oil, or pat it dry after frying. Or if you have a toaster oven you can broil it without using any oil. The other possibility is that the oil is coming from the salmon itself. I personally like a little fat in my salmon, but if you prefer it leaner try looking for a cut closer to the tail ( the head end of the fish tends to have more fat) you can usually see the fat content as lighter colored lines in the fish. More saturated color and more uniform color usually indicates leaner salmon.
Is it easier to peel by cutting the knife towards you or is it easier to peel by cutting the knife away from you? I thought it is best to use a knife cutting away from you for safety reason. Keep up the good work!! Learning so much from your videos. ありがとうございます！！！
I'm a big believer in doing what works best for you. Personally I find it easier to control the knife when peeling to hold it towards me. But if you normally hold it away from you and it's working for you then there's no need to change what you're doing.
Thanks Kathy! The native salmon here is this species: en.wikipedia.org/wiki/Oncorhynchus_masou but we get salmon from around the world in supermarkets (mainly NZ, US, and Norway).
Hey Marc, do you know where I can buy shiozake? Ever since I moved out, I’ve been in the mood to eat some, but I can never find a place to buy it in bulk - especially online.
The traditional Japanese diet is generally pretty healthy, but the one area it's not so great on is sodium intake. In this dish in particular the salt is used to preserve the fish. It usually uses significantly more salt, so this is a lower salt version. It's also worth noting that you don't consume all of the salt added to the brine (since you don't drink the brine). That being said, if you are on a low-salt diet, you may want to steer clear of most Japanese food.
I switched to Japanese-style breakfast a few years ago, as my children became huge fans of the culture from their obsession with manga and anime. It really isn’t that much more work than oatmeal from rolled oats, homemade granola, or even bacon, eggs, and toast. I found they weren’t as distracted at school because the salmon, rice, and miso soup gave them sustained blood sugar and they weren’t starving by 10:30. I’m not knocking American breakfasts, as we still ate them as well, but there’s something about a hot bowl of soup and some fish that works really well for us.
I love your salmon salting recipe, as it is easier than the one I had been using. I am so disappointed that American stoves don’t have a fish griller! I’m not good with my broiler, so I had been cooking my salmon in the frying pan. Maybe I’ll try the toaster oven method tomorrow. Thanks again for your continued enthusiasm and fantastic recipes. I just added you to my Patreon account, as I’ve benefited so much from your recipes lately.
Hi PinkMonkeyBird, thank so much for joining on Patreon! Also, thanks for sharing your story, it's interesting that you mention your kids seem to be able to get more mileage out of a Japanese breakfast. I've noticed the same thing as well. Rice is just a bundle of carbs that's not so different than bread or oats, but my guess is that it's the other things like protein and veggies that keep you full longer.
This guy is very, very happy.
omg I was nearly in tears watching this. With some natto on the side, I'd eat this every morning.
I'm working on a natto recipe 😉
that salmon fish looks really delicious bro :D
Thanks!
This appears to be a pretty special breakfast. I think I’ll make this for dinner, my family won’t know or care since they’ll enjoy trying something new.
I'm an all-day breakfast kinda guy, so I'm totally on board 👍🏼 I hope your family enjoys it! If you wanna make this a little more substantial you can fill it out with a few more side dishes like: Sunomono ua-cam.com/video/u4UG6kuAMoI/v-deo.html Kinpira ua-cam.com/video/hgPvIt_NuOE/v-deo.html or Tamagoyaki ua-cam.com/video/cVgfGcSeTNI/v-deo.html
Your recipes are easy to follow and so TASTY! I’m making salmon tonight! Thanks 🙏🏽
Thanks Kris! I hope you enjoy it😄
thank you for sharing us this recipe 🙏♥️
You're welcome Rita!
Hey man this was awesome 👏
Thank you Juan!
I love your over the top positivity :-) I hope that doesn't sound like a backhanded compliment. It's refreshing!
😆 Thanks!
Thankyou so much for sharing this delicious receipt!
You're welcome Erika😀
You're such a champ! keep the good work coming!
Thanks Sherif!
Salmon is one of my favorite fish- it is rich in nutrients and calories, Presentable and Fantastic.Thank you for sharing.
You're welcome!
I am going to try this recipe with less salt but not for breakfast. Cook salmon 2mns skin side down and 4mns on the sides.
Hi Ms B, this salmon is intended to be eaten with plain rice which is why it's fairly well seasoned. That being said this is significantly lower in salt that most salted salmon you'll find in Japan.
Thank you Marc! My shiozake is in the fridge for the night. Let's see tomorrow about the result. I have a pack of 260g so I corrected a bit the values. I'll keep you posted.
I hope you enjoy it!
@@NoRecipes Unfortunately, it was nothing like in Dormy Inn and when we were done there was no "Aligato gozaimashita" sung by the staff...
@@guillaume8437 Sorry to hear it didn't live up to your expectations. I've never had the salmon at Dormy Inn, but if you can tell me a bit more about it and how this was different I might be able to help you get it closer to what you were expecting.
@@NoRecipes don't worry really. It was an experiment. Actually it was for making a nice surprise to my GF for the record of the nice days we spent in Japan (and as you can understand, Dormy Inn was often the plan).
So yes, for one thing it was more "moistured"/wetter because there the salmon was dry. The other point is that, in order to make it a bit crunchy, I used the pan and it was not brand new it got stuck. Nevertheless, she liked it. I just wanted it to taste like in Japan. Maybe there it was also glazed... I can't tell.
@@guillaume8437 Gotcha. I don't like dry salmon, which is why this deliberately has a higher moisture content. If you want dryer salmon. You'll want to use leaner salmon that has less fat, and you'll want to dry brine it (i.e. don't make a liquid brine and just use salt). Also, try doing it in the broiler (or toaster oven) instead of a frying pan, this should also help make it dryer and prevent the sticking issue.
That looks fantastic but it's quite time-consuming to cook it in the morning imo! Nice video anw
Thanks! The idea is to already have the salmon brined so while the rice is cooking/steaming (which takes 30 minutes) you have plenty of time to grill this and make a bowl of miso soup 😉
You’re convincing me to eat more salmon, Marc. Probably a way better way to get my omega 3’s than taking a huge fish pill. 😂😬
I like how you are sharing these recipes for us to watch.
I also spied a comment from Maplecook 3 years ago and I was like…..they don’t really know each other yet. 🤷♀️ Glad that changed. ☺️
Take care. 🌺
That really looks delicious
Thank you Joseph!
Ohhhh my gawd my mouth can not close bro I love you man post more I’m hear to watch all of them now
😄 Welcome to the channel!
wow! this is fantastic! perfect for our salmon later
Thanks! I hope you enjoy it!
I will definitely try this but it will more likely going to be for lunch 😂😅
I'm a breakfast all day kinda person so lunch, dinner (midnight snack), it's all good😉
Ok so i have a 3lbs fillet salmon, exactly what are going to be my measurements for my brine?
If you click the link in the description for the recipe (JAPANESE SALTED SALMON & RECIPE), you can convert the ingredients and get measurements that should get you close. The recipe will convert to ounces and also multiply the ingredients to make a triple batch, which should be enough brine for about 3 lbs. of salmon. Good Luck!
Thanks @kathcares
Damn this looks good. So glad I found your channel. I'm going to have to try this sometime.
Thanks, and welcome to the channel!
I tried this the other night and it was was absolutely delicious!
I have a dumbish question. I had an extra slice that i wrapped and threw in the freezer. Should I thaw it when i want to cook it again or can I just directly throw it on the pan? Thank you in advance!
I'm so glad to hear you enjoyed it, and good question! If you're in a rush, you can throw it straight into the pan, but you will probably need to steam it to get it to cook through properly , and the texture of the fish won't be as nice as if you let it defrost before frying it (it will be dryer).
@@NoRecipes thank you for replying so quickly! Took it out of the freezer to thaw right now.
Also been running through your other videos- love your recipes, energy and voice. Keep it up!
@@qingliu7237 I'm happy to help, and thanks for checking out my videos as well as for the kind words 😀
I tried this for a breakfast and it was soo good, I've been trying to take it In a bento box but the fish still is oily, can I fix this with just paper towels or sprinkle it with salt until they have cooled down?
I’m glad to hear you enjoyed it Eduardo! Couple of possibilities on oiliness. The first is to use less oil, or pat it dry after frying. Or if you have a toaster oven you can broil it without using any oil. The other possibility is that the oil is coming from the salmon itself. I personally like a little fat in my salmon, but if you prefer it leaner try looking for a cut closer to the tail ( the head end of the fish tends to have more fat) you can usually see the fat content as lighter colored lines in the fish. More saturated color and more uniform color usually indicates leaner salmon.
@@NoRecipes awesome thank you so much for your help and love your videos 🤗
@@arkprice You're welcome, and thanks!
Is it easier to peel by cutting the knife towards you or is it easier to peel by cutting the knife away from you? I thought it is best to use a knife cutting away from you for safety reason. Keep up the good work!! Learning so much from your videos. ありがとうございます！！！
I'm a big believer in doing what works best for you. Personally I find it easier to control the knife when peeling to hold it towards me. But if you normally hold it away from you and it's working for you then there's no need to change what you're doing.
Hey, Marc, great video the salmon and daikon looks delicious! When preparing the. brine, what can I substitute in place for mirin?
Thanks dj, the mirin is added for sweetness and umami. You can make a substitute by mixing 2 parts Shaoxing wine or sake with 1 part sugar.
Great preparation, Marc! I was wondering, what kind of salmon do you have in Japan? Is it domestic? Wild-caught or farmed?
Thanks Kathy! The native salmon here is this species: en.wikipedia.org/wiki/Oncorhynchus_masou but we get salmon from around the world in supermarkets (mainly NZ, US, and Norway).
Hey Marc, do you know where I can buy shiozake? Ever since I moved out, I’ve been in the mood to eat some, but I can never find a place to buy it in bulk - especially online.
In Japan?
@@NoRecipes do you happen to know any links on the Internet where I can order shiozake online?
Where do you live? It needs to ship refrigerated so you won’t be able to order it from Japan unless you live here.
Hi really that's a breakfast? I love having pancakes scramble eggs and bacon😀that looks yummy but I want something sweet.
In Asia it's not very common to have sweet things for breakfast. This is a traditional breakfast in Japan, but you can have it for any meal.
@@NoRecipes Wooow thanks my friend for the info,a lot of blessings for u.
Hellooooooooo, No Recipes!! =)
Hi!
I wish there wasn't so much salt in everything. I mean I love salt but I can't have that much for health reasons.
The traditional Japanese diet is generally pretty healthy, but the one area it's not so great on is sodium intake. In this dish in particular the salt is used to preserve the fish. It usually uses significantly more salt, so this is a lower salt version. It's also worth noting that you don't consume all of the salt added to the brine (since you don't drink the brine). That being said, if you are on a low-salt diet, you may want to steer clear of most Japanese food.
Bruh I can tell that you actually have an accent but you're forcing yourself to sound american and it's super trippy lmao
I do have a California accent if that's what you're talking about😆
So fake 😂. I bet he talks like this all the time.
Hi Ian, I assure you there's a real person reading your comment on this end with real feelings. Thanks for being a jerk👍🏽