Sake Lees Soup with Salmon (Salmon Kasujiru)

By RecipeTin Japan · 45 min

Ingredients

Instructions

1. Cut the salted salmon into bite-size pieces and pour boiling water over them in a sieve to remove the fishy smell.
2. Halve or quarter the daikon lengthwise depending on its thickness, then slice into 5 mm thick semicircles or quarter-circles.
3. Cut the carrot into rectangles about 4 cm x 1 cm x 3 mm.
4. If using fresh burdock, cut it into thin matchsticks about 4 cm long and immediately place them in water to stop discolouration. Frozen burdock can be used as is.
5. Cut the konnyaku into rectangles about 4 cm x 1 cm x 3 mm.
6. Halve the aburaage lengthwise, then slice into 5 mm wide strips.
7. Cut the green onion into 1 cm pieces.
8. Blend about 150 ml of dashi with the sake kasu until smooth, then add the miso and blend again.
9. Put the remaining dashi, daikon, carrot, burdock and konnyaku in a pot, bring to the boil, then lower to medium heat, cover and cook about 5 minutes until the root vegetables are nearly tender.
10. Add the salmon and aburaage and cook for a few minutes until the salmon is cooked through.
11. Stir the sake kasu mixture into the broth gently.
12. When it boils again, scatter the green onion over and turn off the heat.

Summarized from RecipeTin Japan's video. Watch it for the details.

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