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<p>âSalmon sakekasu soup with lots of vegetables</p>
<p>â Ingredients<br />
1 slice salmon<br />
2 Chinese cabbage leaves (100g)<br />
1/4 carrot (50g)<br />
1/2 long green onion<br />
1 piece ginger (shredded)<br />
2 1/2 cups soup stock<br />
60g sake lees (neri kasu)<br />
3 tablespoons white miso (in this case, fermented overnight)<br />
Yuzu peel (shredded), as needed</p>
<p>â How to make<br />
ã1ãCut carrot into 3mm thick half moons, Chinese cabbage into chunks, and spring onion into thin diagonal slices.<br />
Cut salmon into quarters and sprinkle with a little salt (not to be used).</p>
<p>ã2ãHeat broth and sake lees in a pan over medium heat. Add carrots, Chinese cabbage and spring onions.<br />
Cover with a lid and simmer for 4-5 minutes. Add the salmon and ginger and simmer for 3 minutes.</p>
<p>ã3ãAdd salmon and ginger and simmer for 3 minutes.</p>


【野菜たっぷり！ぽかぽか〜】鮭のかす汁のレシピ・作り方
