三平汁 Sanpeijiru (Salted Salmon and Vegetable Soup)

材料 Ingredients

無骨鮭魚片 Boneless Salmon Filet 2/3 磅 lb (300g) 清酒 Sake 1/4 杯 cup 鹽 Salt 1+1 小匙 tsp 水 Water 4 杯 cup 白蘿蔔(切厚片) Daikon radish (cut thick slices) 1/2 磅 lb (225g) 胡蘿蔔(切厚片) Carrot (cut thick slices) 1/3 磅 lb (150g) 馬鈴薯(切塊) Potato (cut chunks) 1/2 磅 lb (225g) 京蔥(切斜片) Japanese leek (diagonally sliced) 2 根 stalk 乾海帶 Dried kelp 1 3"x6" 7cm x 15cm

做法

1.	鮭魚抹上1/4杯清酒後放進冰箱醃30分鐘。
2.	倒掉清酒，在鮭魚兩面均勻地抹上1小匙醃。放進冰箱醃2小時。
3.	鮭魚切成小塊。乾海帶用濕紙巾擦拭一遍。
4.	將白蘿蔔，胡蘿蔔，馬鈴薯，乾海帶和4杯水放進鍋裡煮滾。撇去浮在湯上的泡沫渣滓。轉中小火煮10分鐘。
5.	加入鮭魚煮3分鐘，最後加入將1小匙鹽和京蔥繼續煮2分鐘。請依照個人喜好調整鹹度。

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PROCEDURE

1.	Spread 1/4 cup of sake on the salmon. Store the salmon in the fridge for 30 minutes.
2.	Discard the sake. Spread 1 tsp. of on both sides of the salmon. Store the salmon in the fridge for 2 hours.
3.	Cut the salmon into cubes. Wipe the dried kelp with a wet paper towel.
4.	Place the daikon, carrot, potato, dried kelp and 4 cups of water in a pot. Bring the mixture to a boil. Skim off the foams on the surface of the soup. Turn down the heat to medium and cook for 10 minutes.
5.	Add the salmon and cook for 3 minutes. At last add 1 tsp. and Japanese leek and cook for another 2 minutes. Adjust the salt for desired saltiness.

最後更新 (Last Update): 09/21/2020
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