Asia
Low-Carb Japanese Shiozake Breakfast
Chef-tested recipe
Japanese salt-cured salmon with grated daikon and cucumber-wakame salad instead of rice
Shiozake is Japanese salted salmon, a familiar component of traditional breakfasts and bento. The fish is salted by weight, rested in the refrigerator, and cooked until well done and deeply savoury. Many Japanese recipes use about 5 percent salt because the salmon is eaten in small amounts with plain rice. For this low-carb plate, I use a milder 3 percent cure and serve the salmon with grated daikon, cucumber, and wakame rather than rice. The method remains recognizably Japanese while the accompaniments make the meal lighter in carbohydrate.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Digital kitchen scalepaid link
- Rimmed traypaid link
- Absorbent kitchen paperpaid link
- Covered containerpaid link
- Broiler rackpaid link
- Baking traypaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Fine graterpaid link
- Instant-read thermometerpaid link
Ingredients
For the shiozake
- Skin-on salmon fillets, six equal pieces: 1.2 kg
- Sake: 30 ml
- Fine sea salt, equal to 3 percent of salmon weightpaid link: 36 g
For the cucumber-wakame salad
- Cucumber, very thinly sliced: 400 g
- Dried wakamepaid link: 20 g
- Unseasoned rice vinegarpaid link: 40 ml
- Tamari: 20 ml
- Toasted sesame oilpaid link: 12 ml
- Fresh ginger, finely grated: 8 g
- Toasted sesame seedspaid link: 12 g
For serving
- Daikon radish, finely grated and drained: 600 g
- Fresh lemon wedges: 180 g
- Shiso leaves: 12 pieces
Preparation Overview
Weigh the salmon and calculate salt at 3 percent of its weight. Apply the salt evenly, wrap each piece in absorbent paper, and refrigerate for 8 hours so moisture is drawn from the flesh. Rehydrate the wakame and salt-free cucumber salad while the fish broils. Cook shiozake thoroughly and allow the surface to brown.
Method
Prepare the salmon. Check for pin bones, pat each fillet dry, and place the pieces on a tray.
Apply sake and salt. Rub the sake over the salmon. Sprinkle the measured salt evenly over the flesh and skin.
Wrap and cure. Wrap each piece in clean absorbent kitchen paper, place in a covered container, and refrigerate for 8 hours.
Prepare for cooking. Unwrap the salmon and pat away surface moisture. Do not rinse unless a much milder result is required.
Heat the broiler. Position a rack approximately 15 cm from the heat and preheat the broiler to high.
Broil the salmon. Place the pieces skin-side up on a lined rack. Broil for 5 to 6 minutes, turn, then cook for another 5 to 6 minutes until browned and the centre reaches 63°C.
Rehydrate the wakame. Cover the dried wakame with cold water for 5 minutes, drain, squeeze dry, and cut into bite-sized pieces.
Make the salad. Combine cucumber, wakame, rice vinegar, tamari, sesame oil, ginger, and sesame seeds. Toss just before serving.
Rest the salmon. Rest the cooked fillets for 3 minutes.
Serve. Plate one fillet with grated daikon, shiso, lemon, and cucumber-wakame salad.
Beginner Technique Notes
Always calculate salt from the actual fish weight. Three percent means 30 g salt for every 1 kg salmon.
Absorbent paper removes the moisture released during curing and should fully contact the fish.
Use unseasoned rice vinegar; seasoned sushi vinegar contains added sugar.
Shiozake is traditionally cooked through rather than served medium.
Watch the skin under the broiler because rendered fat can brown quickly.
Tips and Variations
For a more traditional assertive saltiness, increase the salt to 4 or 5 percent and serve a smaller portion.
Sake may be omitted. It contributes aroma but is not necessary for curing.
A grill or frying pan may replace the broiler; cook the skin side until crisp before turning.
If tamari is unavailable, use a verified gluten-free soy sauce. Both contain soy.
Add steamed spinach or mushrooms for a larger low-carb breakfast.
Serving Ideas
- Arrange the salmon in a Japanese breakfast-style set with grated daikon, shiso, cucumber-wakame salad, and a bowl of clear mushroom broth. Rice is intentionally omitted. A small portion of fermented vegetables can be added if its seasoning contains no sugar.
Storage
Cooked shiozake keeps in a covered refrigerator container for up to 3 days. Reheat briefly under the broiler or enjoy chilled in a salad. Uncooked cured salmon should be cooked within 24 hours after the 8-hour cure. Freeze cooked portions for up to 1 month.
Nutritional Value
Allergen Notes
Contains fish, soy, sesame, and alcohol from sake before cooking. Most alcohol cooks away, but omit sake when complete avoidance is required. Check tamari for gluten certification and wakame for shellfish cross-contact. The recipe contains no intentionally added dairy, egg, peanuts, or tree nuts.
Frequently Asked Questions
Why use exactly 3 percent salt?
Traditional shiozake is often cured at about 5 percent. Three percent produces a milder fillet that is easier to eat without rice.
Should I rinse the salmon after curing?
Usually no. Pat it dry. Rinsing removes more salt but also reduces surface seasoning and browning.
Can I cure the salmon longer?
Yes, but it becomes firmer and saltier. For this milder version, 8 hours is sufficient.
Can I use seasoned rice vinegar?
Avoid it for a low-carb recipe because commercial seasoned vinegar normally contains sugar.
Is shiozake eaten rare?
No. Japanese salted salmon is normally cooked through and allowed to brown well.