A traditional winter dish from Yamagata Prefecture, renowned for its rice and sake production. This soup simmered with sake lee and salted salmon is ideal for warming up during the cold winters of northern Japan.
Ingredients for 4 portions
- Tuna bones q.b.
- Salmon fillet 480 g
- Taro 360 g
- Daikon 100 g
- Carrots 60 g
- Burdock root 60 g
- Cipollotti 80 g
- Shiitake mushrooms (fresh) 100 g
- Shimeji mushrooms 80 g
- Mushrooms enoki 80 g
- Konjac 100 g
- Tofuseta 16 g
- Japanese parsley 40 g
- Miso clear 80 g
- Sakelee 80 g
- Clear soy sauce 10 ml
- Water 1,8 l
- Sake 180 ml
Preparation
Cut the fish bones, salt them, and let them rest for 30 minutes. Bring water to a boil in a saucepan, add the fish bones
And let them blanch. Remove the remaining traces of blood and scales from the bones. Put them in a saucepan with 1800 ml water, 180 ml sakee 10ml clear soy sauce. Let simmer for 2 hours. Strain and set aside.
Peel the taro, cut it into small pieces and rub them with salt. Boil them in water until tender.
Peel and slice the burdock and carrot. Boil them until tender.
Cut the konjac into small pieces, put them in cold water and bring it to a boil. Drain them with a stainless steel colander.
Cut the salmon fillet into pieces, boil them for 5 minutes, then set aside.
Remove the stems of the shiitake mushrooms. Divide the mushrooms in half. Remove the stems of the enoki mushrooms and clean them. Divide the mushrooms in half and wash them under running water. Remove the stems of the shimeji mushrooms and cut them into 1.5 cm pieces. Slice the spring onions and cut the tofu into 1/2-inch pieces. Wash Japanese parsley and cut it into 1-inch pieces.
Pour the tuna broth into a saucepan, add the daikon, carrot, konjac, mushrooms, and salmon. Let simmer.
Add the tofu, miso, and sake lee. Continue boiling for20minutes.If necessary, adjust seasoning.
Serve the soup in a bowl and garnish with some Japanese parsley.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.