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Senba-jiru (Osaka-style Mackerel Soup)

Coût $5, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Main Ingredients

    • 🐟 2 pieces salted mackerel (140g)
    • 🥗 150g daikon radish, sliced
    • 5cm dried kombu
    • 💧 500ml water

  • Seasonings

    • 🍶 2 tbsp sake
    • 🧂 1/4 tsp salt
    • 🧂 1 tsp soy sauce

  • Garnish

    • 🧅 Sliced green onion, to taste
    • Sliced ginger, to taste

ÉTAPES

1

Cut the daikon radish into 1.5cm wide strips, then slice into 2–3mm thick pieces.

2

Cut the salted mackerel into 3cm wide pieces. Place them skin-side down on a flat strainer and pour boiling water over them until the surface turns white.

3

In a pot, combine water, kombu, and mackerel. Heat over medium-low heat. Once it starts to simmer, remove the kombu. Skim off any foam and cover with a lid. Simmer on low heat for 10 minutes.

4

Add the daikon radish to the pot, cover, and simmer over medium-low heat for 3–4 minutes until tender.

5

Add the seasonings (sake, salt, soy sauce) and simmer briefly. Serve in bowls and garnish with green onion and ginger.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 20g
    Protéines
  • 5g
    Glucides
  • 4g
    Graisses

💡 Astuces

Use fresh salted mackerel for the best flavor.You can substitute daikon with other mild root vegetables like turnips.For a richer broth, let the kombu steep longer before removing.

⚠️ Précautions

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