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The Hirshon Hokkaido Smoked Salmon and Sake Lees Soup – サケ酒のスープ
THE FOOD DICTATOR17Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups dashi stock
- 1/2 cup sake lees
- 2 Tbsp. heavy cream (preferably organic and from a Jersey cow, optional)
- 3 Tbsp. white miso
- smoked salmon (Several thin slices of top-quality, cut into strips)
- chives
- 1/4 lb. chinook (skinless top-quality, or Atlantic salmon fillet, cut into thin batons)
- 3/4 cup daikon radish (cut in decorative shapes)
- 1/4 cup carrot (peeled, cut in decorative shapes)
- 1/3 slice konnyaku (devil’s tongue jelly, cut in decorative shapes)
- naga negi
- scallions
- pepper (Sansho, ground)
- shiso leaves (julienned, optional)
- salmon roe (for garnish, optional)
- tobiko (Wasabi, for garnish, optional)
- borage (flowers for garnish, optional)
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