AUTUMN

SAKE DONGARA JIRU
(SALMON BONE SOUP)

Preparation Time:

20 Minutes

Cooking Time:

15 ~ 20 Minutes

Serving Size:

4 Servings

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HOW TO MAKE:

  1. Lightly salt the salmon fillets and trimmings.

  2. Rinse the salmon fillets and trimmings and put it into a pot filled with water. Turn on the heat to high. 

  3. Once the water comes up to a boil, remove the scum that boils up to the surface and add in the sake.

  4. Cut the daikon radish into 2 cm thick rounds and add into the pot, together with miso. Garnish with thinly sliced long green onions.

INGREDIENTS:

  • 4 slices of salmon fillet

  • ¼ portion of salmon trimmings and bones

  • ¼ daikon radish

  • 2 long green onion

  • 4 tablespoons miso

  • 2 tablespoons sake

  • 800cc water

TSURUOKA CITY

The one and only UCCN City of Gastronomy in Japan. Nestled between the Three Sacred Mountains of Dewa and the Sea of Japan, Tsuruoka City is home to 3 Japan Heritage Sites and is the largest municipality in the Tohoku region.

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