Brewed lees soup
Sake lees are effective in preventing liver damage, so they are recommended for people who tend to drink too much alcohol
How to make it
1
Cut the daikon radish into chrysanthemum shapes and the carrot into round slices. Boil for about 5 minutes and set aside
2
Cut the yellowtail into bite-sized pieces, drop into boiling water to quickly marble it, then drop into ice water to drain
3
Place the marbled yellowtail in a pot, add bonito stock and light soy sauce, and bring to a boil
4
Combine the sake lees and white miso in a bowl and mix well. If it's difficult to spread, add a little of the stock from the pot to soften it
5
Once the pot is boiling, add the pre-cooked daikon radish and carrots and the dissolved mixture of ingredients (4), and simmer for about 10 minutes
6
Transfer to a serving bowl and top with finely chopped parsley stems and shichimi pepper
Ingredients for 3 people
-
- Japanese white radish
- 70g
-
- Carrots
- 70g
-
- Yellowtail
- 400g
-
- Bonito dashi
- 3 cups
-
- Light soy sauce
- 2 tbsp
-
- Sake lees
- 120g
-
- White miso
- 50g
-
- For finishing the parsley
- Small amount
-
- Shichimi to your liking
- Small amount
[PR]
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