Japanese cuisine · Soups & Stews

Sanpeijiru

Clear Hokkaido fish soup with salted salmon, potatoes, daikon and carrot, seasoned only with sake and soy sauce.

Ingredients · for 4 servings

• 400 g salmon fillet
• 2 tsp coarse sea salt
• 1 piece kombu (10 cm)
• 400 g waxy potatoes
• 200 g daikon radish
• 2 carrots
• 1 leek
• 3 tbsp sake
• 1 tbsp light soy sauce
• 1 bunch spring onion

Instructions

1. Cut the salmon fillet into 4 cm pieces, rub all over with the coarse sea salt and let sit covered in the fridge for at least 1 hour, ideally overnight.
2. Soak the kombu in 1.5 l cold water for 20 min., then heat slowly and remove the leaf just before it boils so the broth stays clear and not slimy.
3. Peel the potatoes and daikon and cut into 1 cm thick quarter-rounds, cut the carrots into thin half-moons and the leek diagonally into 2 cm pieces.
4. Add the daikon and carrots to the kombu broth and simmer gently for 8 min., then add the potatoes and cook for another 8-10 min. until just tender.
5. Rinse the salted salmon pieces briefly, add to the soup and let steep over low heat for 6-8 min., skimming off any rising foam - the broth should no longer bubble.
6. Season with sake and light soy sauce, let the leek steep for 2 min. and serve the soup in deep bowls sprinkled with fine spring onion rings.