200-250 cc water
1 tbsp sake
1-2 tsp mirin
In a container, put water, sake and mirin, and mix well.
Soak shiozake for 2+ hours to overnight, depending on desired desalination level.
- 100 g amakuchi or amajio [low-salt] type shiozake contains 800-1,000+ mg sodium. Actual content varies by the amount of salt used and how long the fish has been preserved. Karakuchi [high-salt] type contains at least twice as much sodium as low-salt type.
- In my experiments, soaking shiozake in the above solution for 2-3 hours reduces sodium content by 60+%; soaking for 6+ hours cuts sodium by 80+%.
- When shiozake is made with benizake (benijake) sockeye salmon, it retains its red flesh color relatively well even after soaking (photo at right). Other types of salmon, including the above example, would look paler after soaking, but this does not affect taste.
- Another great way to desalinate shiozake is to marinate it in sakekasu sake lees. See sake no kasuzuke [grilled salmon marinated in sake lees] for the recipe.