Warming & Hearty Salmon and Sake Lees Soup

Name: Warming & Hearty Salmon and Sake Lees Soup
Cuisine: American
Ingredients: 4 to 6 fillets Lightly-salted salmon; 10 cm Daikon radish; 5 cm Carrot; 1 Thin aburaage; 1/2 Burdock root; 1 Konnyaku; 10 cm The white part of a Japanese leek; 1 packet Sakekasu (sake lees); 50 ml Sake; 2 tbsp Soy sauce; 2 tbsp Miso; 1200 ml Dashi stock; 1 Green onion

cookpad.japan @cookpad_jp

I learned this dish from my mum. My mum used to crush the hard sake lees into paste using a pestle and mortar. I chose my easy way.

After adding the sake lees, cook for a while to evaporate the alcohol content.
Add the fish after bringing the soup to a boil. It will kill the strong fishy smell.
I used the salted salmon so I don't add any salt. Use some if necessary. Recipe by Pukuttopukumaru

I learned this dish from my mum. My mum used to crush the hard sake lees into paste using a pestle and mortar. I chose my easy way.

cookpad.japan @cookpad_jp

I learned this dish from my mum. My mum used to crush the hard sake lees into paste using a pestle and mortar. I chose my easy way.

Saved

Ingredients

【Main ingredients for the soup】
4to 6 fillets Lightly-salted salmon
10 cmDaikon radish
5 cmCarrot
1Thin aburaage
1/2Burdock root
1Konnyaku
10 cmThe white part of a Japanese leek
【Soup ingredients】
1packet Sakekasu (sake lees)
50 mlSake
2 tbspSoy sauce
2 tbspMiso
1200 mlDashi stock
【Toppings】
1Green onion

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Steps

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.