Salt-cured salmon (Shio-jake) from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 116) by Naoko Takei Moore and Kyle Connaughton

  • salmon fillets
  • sea salt
  • EYB Comments

    Salmon cures 24 to 48 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salmon cures 24 to 48 hours.

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