Ingredients
500 g NZ salmon
¼ tsp SIDS SALT & PEPPER
1 tbsp saké
1 tbsp mirin
2-3 tsp soy sauce
1 tsp toasted white sesame seeds
1 tsp sesame oil, roasted (add more if necessary)
Directions
Preheat the oven to 220ºC. Sprinkle SIDS SALT & PEPPER over the salmon fillets and set aside for 15 minutes.
Remove excess moisture with a paper towel and transfer to a baking tray lined with baking paper.
Bake the salmon in oven for 10 minutes (5 minutes per 1 cm thickness).
Using chopsticks or fork, break it into flakes and remove the skin and bone (if any).
Heat a large frying pan over medium heat. Once hot, add sesame oil and coat the pan well then add salmon in the pan. Add saké and mirin and stir well. Let the alcohol evaporate. Add soy sauce and stir to combine. Let the moisture evaporate.
Transfer to a baking tray and sprinkle sesame seeds. Set aside to let cool. Store in an airtight jar once salmon is completely cool.
To Store
You can store in the refrigerator for up to 4 days and in the freezer for a month.
