I was cooking shake with some soy sauce by frying pan for 5 minutes- surely that's enough for typical frozen shake of say 1cm thick- and chilling it to use it little by little. My wife makes a big fuss that it not properly cooked. How can you tell if it cooked enough?
How do you tell if shake is properly cooked
- Thread starter cloa513
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Frozen then defrosted then cooked. And the question is there is visual way to see if it was properly cooked?
Depends a little on the heat, but for a centimeter thickness, two minutes on each side should do it.
If it 'flakes'/breaks apart easily, it's done. If not, then not quite.
Not that often, but when doing it, instead of frying I (slow) boil the 甘口 type for five minutes. Which reduces the salt a little more. I also like them grilled (broiled), but that's the wife's territory.
If it 'flakes'/breaks apart easily, it's done. If not, then not quite.
Not that often, but when doing it, instead of frying I (slow) boil the 甘口 type for five minutes. Which reduces the salt a little more. I also like them grilled (broiled), but that's the wife's territory.
どうぞよろしく、ひなです
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- 23 Nov 2025
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I'm very confused what is a shake?… I keep thinking of an ice cream shake or milk shake… would ice cream taste good with soy sauce?.. hm..
- 6 Mar 2003
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- 6 Mar 2003
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If the color is no longer clearish on the inside and it flakes it should be done.
One of my favorite dishes my wife makes -- and even I can make it -- is to take the shake, frozen or defrosted it doesn't matter, put on a foil sheet with a little oil, your favorite seasoning, some asparagus, garlic, onions and enoki on top. Then wrap them up individually, one for each person, and put on grill or air fryer. Takes about 10 minutes defrosted or about 25 minutes frozen. Served with shiro-gohan of course.
One of my favorite dishes my wife makes -- and even I can make it -- is to take the shake, frozen or defrosted it doesn't matter, put on a foil sheet with a little oil, your favorite seasoning, some asparagus, garlic, onions and enoki on top. Then wrap them up individually, one for each person, and put on grill or air fryer. Takes about 10 minutes defrosted or about 25 minutes frozen. Served with shiro-gohan of course.
どうぞよろしく、ひなです
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- 23 Nov 2025
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YOU PUT THAT ON ICE CREAM!???
鮭 is the kanji for the fish, which is often seen on that type of onigiri. In other contexts, kana is used, and you'll see both さけ/ サケ depending on...
And the initial often gets voiced when it comes after something else, so you'll then get -ざけ , or -ザケ.
I personally think that way of pronouncing it is more common (standard?), but saying/hearing it as -しゃけ is pretty common.
Tokyo-ites often say 'shito'/しと for 'hito'/ひと (人), so maybe something like that going on.
- 21 May 2003
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And Google said it was salmon? I notice Google seems to have been taken over by AI now.
どうぞよろしく、ひなです
後輩
- 23 Nov 2025
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Ohhhh that makes more sense!
(Still gonna try soy sauce on ice cream tho)
どうぞよろしく、ひなです
後輩
- 23 Nov 2025
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Oh no
- 18 Jan 2005
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How to Cook Frozen Salmon (Steam-Frying Method)
Ingredients
1 frozen salmon fillet
About 100 ml of water
A pinch of salt (optional)
A little oil (optional)
Instructions
Lightly rinse off any ice or frost from the frozen salmon, then pat it dry with paper towels.
Place the salmon in a frying pan, skin-side down if it has skin.
Add about 100 ml of water to the pan.
Cover with a lid and cook over medium heat.
Once the water starts to boil, reduce to medium-low heat and cook for 7–10 minutes.
When most of the water has evaporated, remove the lid and let the salmon cook for another 1–2 minutes to lightly brown the surface.
Tips
Adding a little sake or white wine instead of water can improve the flavor.
Finish with butter or soy sauce for extra richness.
Make sure not to add too much water, or it will taste more like boiled fish.
Ingredients
1 frozen salmon fillet
About 100 ml of water
A pinch of salt (optional)
A little oil (optional)
Instructions
Lightly rinse off any ice or frost from the frozen salmon, then pat it dry with paper towels.
Place the salmon in a frying pan, skin-side down if it has skin.
Add about 100 ml of water to the pan.
Cover with a lid and cook over medium heat.
Once the water starts to boil, reduce to medium-low heat and cook for 7–10 minutes.
When most of the water has evaporated, remove the lid and let the salmon cook for another 1–2 minutes to lightly brown the surface.
Tips
Adding a little sake or white wine instead of water can improve the flavor.
Finish with butter or soy sauce for extra richness.
Make sure not to add too much water, or it will taste more like boiled fish.
