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Salmon Kasujiru (Sake Lees Soup Recipe) | Cooking with Dog

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How to Make Salmon Kasujiru 鮭の粕汁の作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(serves 2~3)
2 fillets of Lightly Salted Salmon (160g/5.6 oz)
100g Daikon Radish, cut into 5mm thick quarter moons (3.5 oz)
50g Carrot, cut into 5mm thick half moons (1.8 oz)
½ Konjac (100g/3.5 oz)
1 Aburaage, thin deep-fried tofu
½ Long Green Onion, cut into 1cm thick diagonal slices
600ml Dashi Stock (2.54 cups)
1½ tbsp Miso
80g Sake Kasu, sake lees (2.8 oz)
1 Spring Onion Leaf, shredded diagonally
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<材料>2~3人分
塩鮭(甘塩):2切れ(160g)
大根:100g(5㎜厚さのいちょう切り)
人参:50g(5㎜厚さの半月切り)
こんにゃく:1/2枚(100g)
油揚げ:1枚
長ねぎ:1/2本(1㎝長さの斜め切り)
出し汁:600ml
みそ:大さじ1と½
酒粕:80g
青ねぎ:1本
Category
食品 - Food
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