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1
[Salted salmon] Cut the salmon fillets into 3.
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2
Pour hot water to remove the fishy smell if it bothers you.
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3
[Daikon, carrot and usu-age] Slice the daikon and carrot into quarter-rounds.
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4
Cut the usu-age lengthwise in half and slice finely.
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5
[Burdock root and leek] Shred the burdock root and slice the leek thinly.
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6
[Konyaku] Rub with salt and rinse.
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7
Slice into 3 mm widths lengthwise and julienne the slices.
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8
Add the main ingredients, except the salted salmon, and pour in the dashi stock.
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9
Start to heat and remove any scum on the surface.
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10
After bringing to a boil, add the salted salmon and cook.
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11
Skim off any scum.
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12
After all the ingredients are cooked through, season with sake and soy sauce.
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13
Add the sake lees by dissolving in a small sieve and cook for a while to evaporate the alcohol.
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14
Turn off the heat and add the miso by dissolving in a small sieve.
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15
Scatter chopped green onion.
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16
About sake lees: If you can obtain the thick paste type, it will be easier to use.
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17
Just by dissolving in a small sieve, you can add it to the soup easily.
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18
If you use a block type of sake lees, you can use it in the same way; it just takes more time.
