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This salted-salmon recipe willproduce a facsimile of the shake you can buy in Japan, as making shake involves a rather protracted drying process . This is merely an approximation, and it serves in a pinch. If you live near a good Japanese grocery, it will likely have salted salmon for sale, and even though that, too, in my experience, will pale in comparison with the shake available in Japan, it's perfectly acceptable to use.
Large slabs of salmon did not sufficiently cure in a reasonable amount of time , so I moved on to individually cut portions. Blind tastings done with my family members revealed that the sake rinse is actually beneficial for flavor, but I'm not entirely sure why that is—the difference in flavor wasn't too pronounced, so that step is optional, although still recommended.
The recipe as written is for two four-ounce fillets, which will easily fit in a single layer in a fairly small container . If you want to double the recipe, youplace the fillets in two layers, with paper towels in between, but you'll want to reorganize them halfway through the curing process to account for the added weight on the bottom fillets, which will press more liquid from them.
Of course, you don't have to use salmon at all; you can cook any fish you like to accompany your breakfast. In fact, I encourage you to find the freshest fish available and use that instead. For example, for the breakfast I mentioned above, I liberally salted both sides of a Spanish mackerel fillet, wrapped it in a paper towel, and placed it on a plastic-wrapped plate overnight.
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