Put the soup into the pot. Bring to medium heat. Add Japanese soy sauce, Tokkyu, granulated sugar, mirin and sake. Mix well. Wait until boiling. Taste as you like.
When the water boils, add the salmon head and boil until cooked. Then turn down the lights. Cover the lid and continue to simmer for about 45 minutes - 1 hour. Add ginger, carrots, radish, shiitake mushrooms, golden needle mushrooms and Japanese spring onions to boil until cooked. Please wait until the water thickens, remove it from the stove and put it on a plate beautifully. Sprinkle the top with sliced Japanese green onion, finished.
Material
1 serve
Salmon head
1 head
Dashi broth
2 liters
Tokkyu Shoyu (Yamamori Brand)
1 cup
Sugar
4 tbsp
Mirin
2 tbsp
Sake
2 tbsp
Mature ginger cut into thick slices.
3 pcs
Sliced carrots
100 g
Sliced radish
100 g
Fresh shiitake mushrooms
5-10 pcs
Golden needle mushrooms
100 g
Japanese spring onion, cut into pieces
1 tree
How to Make
Clean and prepare the salmon head.
Put the soup into the pot. Bring to medium heat. Add Japanese soy sauce, Tokkyu, granulated sugar, mirin and sake. Mix well. Wait until boiling. Taste as you like.
When the water boils, add the salmon head and boil until cooked. Then turn down the lights. Cover the lid and continue to simmer for about 45 minutes - 1 hour. Add ginger, carrots, radish, shiitake mushrooms, golden needle mushrooms and Japanese spring onions to boil until cooked. Please wait until the water thickens, remove it from the stove and put it on a plate beautifully. Sprinkle the top with sliced Japanese green onion, finished.