Salmon chanpuru 鮭のチャンプルー

japanese cake

I had leftover grilled salmon. I often cut it into good size cubes and just reheat it in a frying pan and season with mirin and soy sauce. With a sprinkling of sancho powder 山椒, it is quite good. I also made another dish with grated daikon and ponzu from leftover salmon. You could also make salmon salad. This time I wanted to make something different. Chanpuru is an Okinawan stir-fry. The most popular variety of this dish includes bitter melon which I posted previously.

Use of tofu and egg may qualify this dish as chanpuru. I cut the leftover grilled salmon into large cubes. I am not sure about the amount but 6-7 half inch salmon cubes. I  drained 1/3 block of tofu and wrapped it in paper towels. I weighted it down for 10-15 minutes with a plate on top to remove excess moisture. I then cut the tofu in cubes similar in size to the salmon.

I added sesame oil (2 tsp) to a frying pan on a medium flame. I first fried the tofu cubes to make all four sides slightly brown (1 minute each side). I added the salmon and stir-fried for several minutes. The tofu cubes may crumble but that is OK. I then added finely chopped scallion and beaten egg (one large). As the egg was cooking I seasoned the dish with salt, pepper and a small splash of soy sauce to taste.

I am not sure this was a great success. Somehow this combination does not work as well as a classic goya chanpuru. Still, this is something different using leftover grilled salmon.

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