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Salmon Kasujiru (Salmon Sake Lees Soup)

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Main Ingredients

    • 🐟 2 pieces salted salmon (approx. 200g)
    • 🥔 150g daikon, peeled and sliced
    • 🥕 60g carrot, peeled and sliced
    • 1/4 burdock root, sliced

  • Seasoning

    • 100g sake lees
    • 3 tbsp white miso
    • 🧅 Chopped green onion, for garnish

  • Broth (for sake lees)

    • 💧 100cc water
    • 1/4 tsp Japanese dashi powder

  • Broth

    • 💧 700cc water
    • 1/2 tsp Japanese dashi powder

ÉTAPES

1

In a bowl, add sake lees and gradually mix with the broth (for sake lees) until smooth.

2

Prepare the vegetables: peel and slice daikon into quarter moons, carrot into half moons, and burdock root into irregular pieces. Soak burdock root in water and drain.

3

Remove bones and scales from salted salmon, then cut into bite-sized pieces.

4

In a pot, add the broth and vegetables. Bring to a boil over medium heat, skim off any foam, cover, and simmer on low heat for 8 minutes. Add salmon and cook for 2 minutes.

5

Add the sake lees mixture and white miso to the pot. Warm gently without boiling.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Serve with steamed rice for a complete meal.Leftovers can be stored in the fridge for up to 2 days.Adjust the miso and sake lees to your taste preference.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.