Salted salmon and potatoes shumai style
How to make it
1
Sprinkle a little salt on the salted salmon and cook it from the skin in a frying pan with salad oil. When the skin is crispy, turn it over and cook both sides.
2
Peel the potatoes and steam until soft. Once it's steamed, transfer to a bowl and crush it with your hands.
3
Divide the grilled salted salmon into skin and meat, add the loosened meat and pinch of salt to a bowl and mix well. Salmon skin is used as a topping, so don't throw it away.
4
In the same way as wrapping shumai, wrap the seeds from [3] in shumai skin. A guideline is about 25g each.
5
Place in a steamer to steam for about 8 minutes. Serve in a bowl and topped with chopped salmon skin and kinome buds.
Ingredients for 3 people
-
- salted salmon
- 100g
-
- Potatoes too
- 150g
-
- Salad oil
- 1 tablespoon
-
- salt
- A pinch
-
- Shumai skin
- Appropriate amount
-
- For kinbud
- A little
