Salmon & Chinese Cabbage Gratin Soup

Name: Salmon & Chinese Cabbage Gratin Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1 large piece Raw salmon; 1/2 tbsp Cooking sake; 200 grams Chinese cabbage; 1 Japanese leek; 1 if shimeji or enoki, half a bag; if shiitake about 2 Mushrooms; 1 slice Bacon; 150 ml ▲Milk; 1 tbsp ▲White Miso; 2 tbsp ▲Refined cooking sake; 1/3 tsp ▲Soup stock granules (Western style); 70 ml Milk; 1 tsp starch + 1 tablespoon water Katakuriko slurry

cookpad.japan @cookpad_jp

I'm really happy with the way the cooking sake I used eliminates any fishiness of fish. My kids also really liked this and enjoyed eating the fish.

Cod is delicious in this too instead of salmon. Use whatever vegetables you like. Depending on how it's heated and the amount of Chinese cabbage, the thickness of the flavor may change, so adjust with milk as you see fit. If you feel the taste is too bland, add a small amount of soup stock granules. Recipe by miyuki12

I'm really happy with the way the cooking sake I used eliminates any fishiness of fish. My kids also really liked this and enjoyed eating the fish.

cookpad.japan @cookpad_jp

I'm really happy with the way the cooking sake I used eliminates any fishiness of fish. My kids also really liked this and enjoyed eating the fish.

Saved

Ingredients

2 servings

1 largepiece Raw salmon
1/2 tbspCooking sake
200 gramsChinese cabbage
1Japanese leek
1if shimeji or enoki, half a bag; if shiitake about 2 Mushrooms
1 sliceBacon
150 ml▲Milk
1 tbsp▲White Miso
2 tbsp▲Refined cooking sake
1/3 tsp▲Soup stock granules (Western style)
70 mlMilk
1 tspstarch + 1 tablespoon water Katakuriko slurry

Saved

Steps

1

Skin and de-bone the salmon, cut into bite-sized pieces, and sprinkle with the ● cooking sake (1/2 tablespoon). Set aside.
2

Cut the Chinese cabbage core into 1 cm wide pieces, and the leaves into 3 cm wide pieces. Cut the leek into 1 cm diagonal pieces, and cut the mushrooms into bite-sized pieces.
3

Add the ▲-marked ingredients to a frying pan and bring to a boil. Once boiling, add the ingredients from Step 2, then from Step 1 above that, and cook on medium heat until the cabbage becomes soft, for about 8 to 10 minutes.
4

Add the ■ milk (70 ml) while checking the flavor. After checking the flavor, add the water-dissolved katakuriko. Avoid disturbing the salmon.
5

Transfer to a heat-resistant container and top with cheese above the salmon.
6

Bake in a toaster oven until the cheese is golden brown.