Ingredients( 4 servings )
- Salmon head and bones: half of meat
- Salted salmon (or sprinkle salmon with salt) as needed
- Potatoes 160 g (about one regular sized potato)
- Japanese radish 80 g
- Carrot 30 g (1/3 of a carrot)
- Green beans 30 g (about 2 cans)
- Green onion 30 g (1/3 package)
- Burdock 30 g (about 10cm)
- Kelp broth 3 cups (with 10g of kelp)
- Konnyaku 60 g
- Mirin 1 tsp
- Sake 1 tsp
- Salt pinch
- Shichimi chili pepper to taste
Directions
1.
Take broth from kelp (Soak about 10 g of kelp in a little more than 3 cups of water, and heat the kelp and water).
2.
Cut the salmon fillet into bite-sized pieces (about 5 cm square).
3.
Cut the vegetables (Cut the vegetables into the equal sizes so they will cook evenly).
- Cut the potatoes into chunks
- Cut the Japanese radish into shapes of half moon
- Cut the carrot into shapes of half moon
- Cut the Burdock into chunks
- Cut the konnyaku and green beans into easy-to-eat size
4.
Add the vegetables (Japanese radishes, burdock, carrots, green beans, and potatoes in order) and konnyaku to the kelp broth and cook until tender.
5.
Add the salmon and its head and bones to the kelp broth, and cook for a while.
6.
Take the scum from the broth, and season with sake, mirin and salt to taste.
7.
Add sliced green onions just before removing from the heat.
8.
Transfer to Sampei plates, and garnish with shichimi chili pepper to taste.
Japan- Salmon Section procures salmon primarily from Chile, Turkey, Norway, and Alaska in the United States, processes it at domestic and overseas processing sites, and sells it nationwide in Japan. Our representative office in Chile, which is our main source of salmon ingredients, collects and manages local information to ensure the optimal purchasing conditions.
