← Back to Search Results
Sweet Fish Flakes Recipe-2529

Photo by:
Comments: 2


Sakana no oboro

Sakana no oboro is made from lean, white-fleshed fish cooked in water, drained, crumbled, and dry-toasted in a pan with sugar, mirin (sweet cooking wine), and a little salt. The result is a dry, sweet, flaked fish with a faint pink color because of the addition of some red food coloring. This is another of those recipes born out of necessity—what to do with accumulated leftover whitefish in the sushi kitchen, most of which consists of end pieces or odd parts of the fish that could not be served to the sushi diners. This delightful sweet delicacy solves the problem.

Since, in our home kitchens, we seldom accumulate enough fish scraps to prepare these sweet fish flakes, here is the home version using a can of tuna, adapted from a recipe of my sister, Keiko Arakawa.

Yield: Makes 1 cup or 3 ounces


  • One 6-ounce can tuna in water, chunktype, or 6 ounces accumulated cooked fish
  • 1 tablespoon shoyu (soy sauce)
  • 1 tablespoon mirin (sweet cooking wine)
  • 1 tablespoon sake (rice wine)
  • 1 tablespoon sugar
  • Red food coloring (optional)


Place the tuna meat in a cotton cloth bag made of fukin or muslin. Close the top of the bag tightly, secure with a rubber band, and put it under cold running tap water. Press the tuna in the bag several times until the water runs clear (this cleans the fish and removes excess fat and fishy flavor). Turn off the tap water and firmly press the fish in the cloth bag to remove excess water. Put the tuna in a bowl and add the soy sauce, mirin, sake, and sugar, stirring and mixing thoroughly with chopsticks. Transfer the tuna to a heated skillet (no oil is added) and cook over low heat, moving the fish around in the skillet, until all the moisture is cooked away and the fish becomes light and flaky, about 8 minutes. At the very end, add a small drop of red food coloring if you like and stir thoroughly. Transfer the sweet fish flakes to a bowl and let them cool. Store them in a sealable container in the refrigerator and use within two weeks or freeze.

© 2006 Hiroko Shimbo

Note from Cookstr's Editors

Nutritional information is based on 16 servings.


Nutritional Information

Nutrients per serving (% daily value)

18kcal (1%)
100mg (4%)
0g (0%)
0g (0%)
3mg (1%)
2mcg RAE (0%)
0mg (0%)
1mg (0%)
0mg (1%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • kararota

    11.26.12 Flag comment

    Dear @perrieb,

    Thanks for reaching out! Try using Hiroko's Sweet Fish Flakes in these recipes:


    All the best,
    Kara Rota
    Editorial Director

  • perrie

    11.22.12 Flag comment

    After you have your sweet fish flakes, how do you use them? Are they added to cooked sushi rolls? Are they incorporated into other dishes? Please advise.


Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?