Salmon & Chinese Cabbage Gratin Soup

1. 1

   Skin and de-bone the salmon, cut into bite-sized pieces, and sprinkle with the cooking sake (1/2 tablespoon).

2. 2

   Set aside.

3. 3

   Cut the Chinese cabbage core into 1 cm wide pieces, and the leaves into 3 cm wide pieces.

4. 4

   Cut the leek into 1 cm diagonal pieces, and cut the mushrooms into bite-sized pieces.

5. 5

   Add the -marked ingredients to a frying pan and bring to a boil.

6. 6

   Once boiling, add the ingredients from Step 2, then from Step 1 above that, and cook on medium heat until the cabbage becomes soft, for about 8 to 10 minutes.

7. 7

   Add the milk (70 ml) while checking the flavor.

8. 8

   After checking the flavor, add the water-dissolved katakuriko.

9. 9

   Avoid disturbing the salmon.

10. 10

    Transfer to a heat-resistant container and top with cheese above the salmon.

11. 11

    Bake in a toaster oven until the cheese is golden brown.

* Per serving · 4 servings · Values may vary.