Salmon Kasujiru Soup recipe - ingredients, nutrition and when to eat it
This Japanese winter soup is made by simmering salmon and sake lees with daikon and carrots.
This Japanese winter soup is made by simmering salmon and sake lees with daikon and carrots. The salmon’s mild flavor is complemented by the sake lees’ mellow, savory taste, making it warm and comforting. It’s lovely with rice on a chilly evening.
Japanese · 30 minutes to cook
Tips: If the sake lees are lumpy, scoop out a ladleful of broth and dissolve them in it first so they mix in evenly.
Tips: Salmon can fall apart if simmered too long, so add it near the end and cook over low heat.
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Ingredients (1 serving)
- Salmon — 100 g
- Sake lees — 40 g
- Daikon radish — 60 g
- Carrot — 0.3 pc
- Dashi stock — 350 ml
- Green onion — 0.3 pc
- Ginger — 3 g
- Soy sauce — 1 tsp
- Salt — 0.5 g