Q I have noticed that the Japanese make their own salmon fish floss. How is it made and how long can I keep it for?

Irene She

A Japanese sake furikake, soft salmon floss, looks like fish food but tastes wonderful on hot rice or congee.

To make it, take a 200g piece of very fresh skin-on salmon fillet, wipe it clean and pat dry. Sprinkle two to three teaspoons of sea salt (don't use table salt) all over it, then wrap it in three layers of paper towels. Place it in a plastic bag, tie it up airtight and refrigerate for at least six hours or overnight.

Unwrap the fish, quickly rinse off the salt and pat it dry again. Place it in a dish, pour two tablespoons of sake over it, and steam over high heat until cooked through, eight to nine minutes. Let it cool slightly, then use two forks to break up the salmon into tiny flakes. Be thorough and discard the skin and dark meat. Add one tablespoon of mirin and two teaspoons of light soy sauce to the flakes and mix very well.

Transfer the flakes to a non-stick or well-seasoned pan and stir-fry over medium-low heat for 10 to 12 minutes, until the faint sound of sizzling stops, and the flakes are dry but soft, and glisten slightly with natural oil. Stir constantly and do not let them brown. Once cool, store them airtight in the fridge or freezer, where they will keep for a couple of weeks. The drier you fry the salmon, the longer it will keep.

You can also add other seasonings to the salmon after frying: a drop of sesame oil or chilli oil, a sprinkle of shichimi togarashi (a Japanese seven-spice blend), toasted sesame seeds and such. When made with white fish - traditionally, scraps left over from sushi - these flakes are called oboro.

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