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AUTUMN

SAKE DONGARA JIRU
(SALMON BONE SOUP)

Preparation Time:

20 Minutes

Cooking Time:

15 ~ 20 Minutes

Serving Size:

4 Servings

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Sake dongara jiru (Salmon bone soup)

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.

NOTES

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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

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