Salmon Soboro

Drain canned Salmon, remove bones and skin, and flake the meat using a fork.

Heat a small amount of Oil in a frying pan, place Salmon, Ginger, Sake, Soy Sauce and Sugar. Cook over a low heat, stirring, until dry and turn to crumbles.

Enjoy with freshly cooked rice. Today I served it with fine Scrambled Egg and Sautéed Spinach.