SAKE DONGARA JIRU
(SALMON BONE SOUP)
15 ~ 20 Minutes
HOW TO MAKE:
Lightly salt the salmon fillets and trimmings.
Rinse the salmon fillets and trimmings and put it into a pot filled with water. Turn on the heat to high.
Once the water comes up to a boil, remove the scum that boils up to the surface and add in the sake.
Cut the daikon radish into 2 cm thick rounds and add into the pot, together with miso. Garnish with thinly sliced long green onions.
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