#shiozake

[gleefully-macabre]

Shiozake is a revelation!

[sansbento]

No. 314 Salmon, egg, carrot, edamame, cherry tomato

Today's lunch:

Shiozake salted grilled salmon

Rolled omelette with spring onion

Sesame-sauteed carrots

Edamame, cherry tomatoes

Rice, shibazuke pickles

[simple-japanese-recipes]

Salted salmon (Shiozake/Shiojake)

Shiozake is Japanese salted salmon. It is usually served as main dish for breakfast with other side dishes such as egg rolls. Also it is popular for Obento.

#saltedsalmon, #Shiozake, #shiojake, #Japanesesalmon

[nycbento]

This Week in Bento - Friday

A very summery bento with salted salmon, pork dumplings and tons of fruits and vegetables.

[sansbento]

No. 304 Salmon, kabocha, cucumber, greens

Today's lunch:

Shiozake grilled salted salmon

Kabocha squash and cucumber salad

Seasoned kailan greens

Rice

The greens are simply steamed and dressed with a mix of rice vinegar, oyster sauce and sesame oil. For the shiozake, I use a similar method to Just One Cookbook or Kitchen Princess Bamboo, but with about 1% salt.

[sansbento]

No. 296 Salmon, avocado, lotus root, carrot

Today's lunch:

Shiozake grilled salted salmon [recipe link in earlier post]

Avocado

Kinpira renkon, sautéed lotus root and carrot

Rice

For kinpira renkon, peel, thinly slice and soak lotus root. Julienne about a quarter the weight of carrot. Sauté in sesame oil, when almost cooked, sprinkle equal amounts of sake and soy sauce, a little sugar to taste, and a bit of dashi powder.

[sansbento]

No. 293 Salmon, lotus root, broccoli

Today's lunch:

Sauteed lotus root marinated in spicy soy sauce and vinegar [recipe]

Shiozake salted salmon, grilled [recipe]

Steamed broccoli with Japanese mayonnaise and ponzu

Rice, cherry tomato

[sansbento]

No. 291 Salmon, carrot, greens

Today's lunch:

Shiozake salted salmon, grilled [recipe]

Sesame-sauteed carrots, julienned version

Kailan greens dressed with a little Japanese mayo and ponzu

Rice, cherry tomato

Besides making food, I like getting a good deal. :D I bought a packet of fresh salmon offcuts weighing about 300g from Dondondonki for $5.80! I salted all of it, using about 1.5% of the fish weight in salt, and froze it in portions after 2 days of curing. (Fillets are normally used for shiozake, but offcuts work, just cure them for a shorter time.) To use, wrap a portion in foil and pop it in the toaster oven for 10 minutes while you prepare other dishes. :D

I also bought a new brand of ponzu (condiment of soy sauce and yuzu juice). I think I like this Yamasa stuff a little better than the Mizkan Ajipon I was using before.