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The ingredients needed to cook Warming & Hearty Salmon and Sake Lees Soup:
- Prepare 【Main ingredients for the soup】
- Take 4 to 6 fillets Lightly-salted salmon
- Get 10 cm Daikon radish
- Prepare 5 cm Carrot
- You need 1 Thin aburaage
- Provide 1/2 Burdock root
- Prepare 1 Konnyaku
- Prepare 10 cm The white part of a Japanese leek
- Prepare 【Soup ingredients】
- Take 1 packet Sakekasu (sake lees)
- Take 50 ml Sake
- Provide 2 tbsp Soy sauce
- Prepare 2 tbsp Miso
- You need 1200 ml Dashi stock
- Prepare 【Toppings】
- Use 1 Green onion
Instructions to make Warming & Hearty Salmon and Sake Lees Soup:
- [Salted salmon] Cut the salmon fillets into 3. Pour hot water to remove the fishy smell if it bothers you.
- [Daikon, carrot and usu-age] Slice the daikon and carrot into quarter-rounds. Cut the usu-age lengthwise in half and slice finely.
- [Burdock root and leek] Shred the burdock root and slice the leek thinly.
- [Konyaku] Rub with salt and rinse. Slice into 3 mm widths lengthwise and julienne the slices.
- Add the main ingredients, except the salted salmon, and pour in the dashi stock. Start to heat and remove any scum on the surface.
- After bringing to a boil, add the salted salmon and cook. Skim off any scum.
- 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.
- Turn off the heat and add the miso by dissolving in a small sieve. Scatter chopped green onion.
- 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.
- 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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