Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, warming & hearty salmon and sake lees soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Having or causing a sensation of unusually high body heat, as from exercise. Warm definition, having or giving out a moderate degree of heat, as perceived by the senses: a warm bath. A warming type of food or drink makes….
Warming & Hearty Salmon and Sake Lees Soup is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Warming & Hearty Salmon and Sake Lees Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook warming & hearty salmon and sake lees soup using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Warming & Hearty Salmon and Sake Lees Soup:
- Take 【Main ingredients for the soup】
- Take 4 to 6 fillets Lightly-salted salmon
- Get 10 cm Daikon radish
- Prepare 5 cm Carrot
- Prepare 1 Thin aburaage
- Prepare 1/2 Burdock root
- Prepare 1 Konnyaku
- Get 10 cm The white part of a Japanese leek
- Take 【Soup ingredients】
- Prepare 1 packet Sakekasu (sake lees)
- Prepare 50 ml Sake
- Take 2 tbsp Soy sauce
- Get 2 tbsp Miso
- Make ready 1200 ml Dashi stock
- Make ready 【Toppings】
- Prepare 1 Green onion
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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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