Warming & Hearty Salmon And Sake Lees Soup Recipe by cookpad.japan
Cooking Instructions 1 [Salted salmon] Cut the salmon fillets into 3. Pour hot water to remove the fishy smell if it bothers you. 2 [Daikon, carrot and usu-age] Slice the daikon and carrot into quarter-rounds. Cut the usu-age lengthwise in half and slice finely. 3 [Burdock root and leek] Shred the burdock root and slice the leek thinly. 4 [Konyaku] Rub with salt and rinse. Slice into 3 mm widths lengthwise and julienne the slices. 5 Add the main ingredients, except the salted salmon, and pour in the dashi stock. Start to heat and remove any scum on the surface. 6 After bringing to a boil, add the salted salmon and cook. Skim off any scum. 7 After all the ingredients are cooked through, season with sake and soy sauce. Add the sake lees by dissolving in a small sieve and cook for a while to evaporate the alcohol. 8 Turn off the heat and add the miso by dissolving in a small sieve. Scatter chopped green onion. 9 About sake lees: If you can obtain the thick paste type, it will be easier to use. Just by dissolving in a small sieve, you can add it to the soup easily. 10 If you use a block type of sake lees, you can use it in the same way; it just takes more time. 1 [Salted salmon] Cut the salmon fillets into 3. Pour hot water to remove the fishy smell if it bothers you. 1 [Salted salmon] Cut the salmon fillets into 3. Pour hot water to remove the fishy smell if it bothers you. 2 [Daikon, carrot and usu-age] Slice the daikon and carrot into quarter-rounds. Cut the usu-age lengthwise in half and slice finely. 2 [Daikon, carrot and usu-age] Slice the daikon and carrot into quarter-rounds. Cut the usu-age lengthwise in half and slice finely. 3 [Burdock root and leek] Shred the burdock root and slice the leek thinly. 3 [Burdock root and leek] Shred the burdock root and slice the leek thinly. 4 [Konyaku] Rub with salt and rinse. Slice into 3 mm widths lengthwise and julienne the slices. 4 [Konyaku] Rub with salt and rinse. Slice into 3 mm widths lengthwise and julienne the slices. 5 Add the main ingredients, except the salted salmon, and pour in the dashi stock. Start to heat and remove any scum on the surface. 5 Add the main ingredients, except the salted salmon, and pour in the dashi stock. Start to heat and remove any scum on the surface. 6 After bringing to a boil, add the salted salmon and cook. Skim off any scum. 6 After bringing to a boil, add the salted salmon and cook. Skim off any scum. 7 After all the ingredients are cooked through, season with sake and soy sauce. Add the sake lees by dissolving in a small sieve and cook for a while to evaporate the alcohol. 7 After all the ingredients are cooked through, season with sake and soy sauce. Add the sake lees by dissolving in a small sieve and cook for a while to evaporate the alcohol. 8 Turn off the heat and add the miso by dissolving in a small sieve. Scatter chopped green onion. 8 Turn off the heat and add the miso by dissolving in a small sieve. Scatter chopped green onion. 9 About sake lees: If you can obtain the thick paste type, it will be easier to use. Just by dissolving in a small sieve, you can add it to the soup easily. 9 About sake lees: If you can obtain the thick paste type, it will be easier to use. Just by dissolving in a small sieve, you can add it to the soup easily. 10 If you use a block type of sake lees, you can use it in the same way; it just takes more time. 10 If you use a block type of sake lees, you can use it in the same way; it just takes more time. 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