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.

For information about smoked hokke, see a previous post.

First, I cut the skin into small pieces, using kitchen scissors.
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.

Put the skin in the blender and shred into smaller pieces.
Because of the small size of the blender, I had to shred the skin in three separate parts.

Transfer the skin to a frying pan. Stir-fry over low heat for 2 minutes or so.
The skin reduces in volume considerably.
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.

That being said, I added some white sesame seeds and katsuobushi (dried bonito shavings).
Stir-fry for another 2 minutes or so. Done!
I added some mirin for some additional sweetness.

The smoked hokke skin furikake was surprisingly delicious! If you ever get a bag of smoked hokke, don't just throw the skin away!


9895039531 seeandoh said...

What is Hokke ? Is it Fish ?

Hiroyuki said...

seeandoh: Yes, it's a fish.

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.