買うと高い鮭とばを簡単に作る方法 #トラウト

salmon

🥗Healthier: mackerel

💰Cheaper: pollock

Mackerel has similar flavor and texture, while pollock is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a basic alternative.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar water

Rice vinegar adds acidity, while sugar water mimics sweetness.

sake

🥗Healthier: cooking wine

💰Cheaper: white wine

Cooking wine retains similar flavors, while white wine is often less expensive.

Fillet the salmon, removing skin and bones.

Sprinkle salt evenly over the salmon fillets and let sit for 30 minutes to draw out moisture.

Rinse the salmon under cold water to remove excess salt and pat dry with paper towels.

Combine sugar, soy sauce, mirin, sake, and black pepper in a bowl to create a marinade.

Place the salmon in a shallow dish and pour the marinade over it, ensuring it is fully submerged.

Cover and refrigerate for at least 12 hours, preferably 24 hours, to allow flavors to penetrate.

Remove the salmon from the marinade and pat dry again.

Cut the salmon into thin strips for drying.

Hang the salmon strips in a cool, dry place or use a dehydrator set to low heat (around 140°F) for 6-12 hours until fully dried.

Check the texture; it should be firm and slightly chewy but not brittle.

Once dried, store the salmon in an airtight container in a cool place.

Cooking Techniques

Spice Level:

Allergens