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Warming & Hearty Salmon and Sake Lees Soup
Warming & Hearty Salmon and Sake Lees Soup

Before you jump to Warming & Hearty Salmon and Sake Lees Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Reasons Why Eating Apples Is Good.

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We hope you got benefit from reading it, now let’s go back to warming & hearty salmon and sake lees soup recipe. You can have warming & hearty salmon and sake lees soup using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Warming & Hearty Salmon and Sake Lees Soup:
  1. Get 【Main ingredients for the soup】
  2. Use 4 to 6 fillets Lightly-salted salmon
  3. Get 10 cm Daikon radish
  4. Provide 5 cm Carrot
  5. You need 1 Thin aburaage
  6. You need 1/2 Burdock root
  7. Get 1 Konnyaku
  8. Take 10 cm The white part of a Japanese leek
  9. You need 【Soup ingredients】
  10. Provide 1 packet Sakekasu (sake lees)
  11. Use 50 ml Sake
  12. You need 2 tbsp Soy sauce
  13. Use 2 tbsp Miso
  14. You need 1200 ml Dashi stock
  15. Prepare 【Toppings】
  16. Prepare 1 Green onion
Instructions to make Warming & Hearty Salmon and Sake Lees Soup:
  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.

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