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