Senba soup
The bones are already salted, so a little soy sauce will suffice
How to make it
1
Sprinkle a little salt on the mackerel bones and leave for about 30 minutes
2
Dip the bones in boiling water for about 10 seconds, and when the surface turns white, drop them into ice water to marble them
3
Add the drained bones, the daikon radish cut into chrysanthemum shapes, and [A] to a pot and bring to a boil
4
Cook for about 10 minutes and it's done
Ingredientsfor 2 people
-
- Mackerel bones
- Approximately 150g
-
- salt
- Small amount
-
- Japanese white radish
- 60g
-
[A]
- Kelp dashi
- 2 cups
-
- Light soy sauce
- 1 tsp
-
- Alcohol
- 2 tbsp
[PR]
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