January 22, 2015

Smoked Hokke Skin Furikake/ホッケの燻製の皮のふりかけ

This is my very first attempt to make smoked hokke skin furikake. I have diligently saved in the freezer almost all skin from the smoked hokke that I received from my father.
ホッケの燻製の皮のふりかけを初めて作ってみました。父からもらったホッケの燻製から取った皮を殆ど冷凍庫に保存してありました。

For information about smoked hokke, see a previous post.
ホッケの燻製については、過去の記事を読んでください。

First, I cut the skin into small pieces, using kitchen scissors.
まず、キッチンばさみで、皮を細かく切りました。
Actually, I did the cutting late last year, and put the skin in the freezer. The incredibly heavy snowfalls have caused me to postpone the furikake making until today.
実際は、去年の終わり頃に切って、冷凍庫にしまっておきました。信じられないくらいの大雪のため、今日までふりかけ作りが延びてしまいました。

Put the skin in the blender and shred into smaller pieces.
ミキサーに入れて、さらに細かくします。
Because of the small size of the blender, I had to shred the skin in three separate parts.
ミキサーが小さいので、皮を3回に分けて細かくしました。

Transfer the skin to a frying pan. Stir-fry over low heat for 2 minutes or so.
皮をフライパンにあけます。2分程度弱火で炒めます。
The skin reduces in volume considerably.
量がかなり減ります。
I tasted the skin, and found it was good enough. You could sprinkle it over a bowl of hot rice and eat it, with no additional seasonings.
味見して、十分美味しいことが分かりました。味付けしないでも、温かいご飯に載せて、食べれるくらいです。

That being said, I added some white sesame seeds and katsuobushi (dried bonito shavings).
とは言うものの、白ごまと鰹節を少し足しました。
Stir-fry for another 2 minutes or so. Done!
さらに2分程度炒めます。完成!
I added some mirin for some additional sweetness.
もう少し甘くするため、みりんを足しました。

The smoked hokke skin furikake was surprisingly delicious! If you ever get a bag of smoked hokke, don't just throw the skin away!
ホッケの燻製の皮のふりかけは驚くほど美味しかったです。ホッケの燻製が手に入ったら、皮は捨てないようにして下さい!

4 comments:

9895039531 seeandoh said...

What is Hokke ? Is it Fish ?

Hiroyuki said...

seeandoh: Yes, it's a fish.
http://en.wikipedia.org/wiki/Okhotsk_atka_mackerel

9895039531 seeandoh said...

I guessed it right. We sometimes Skin the Fish and throw it away. Otherwise we cook the fish with skin. I will cook it next time and see how it tastes.

Hiroyuki said...

seeandoh. Whether to eat fish skin can be a very hot debate in Japan. Quite honestly, I'm no big fan of fish skin, and I feel a little guilty about it. However, the skin of smoked hokke is surprisingly delicious, and I have no problem consuming it.