Recipe of Award-winning Salmon & Chinese Cabbage Gratin Soup
Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, salmon & chinese cabbage gratin soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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To begin with this recipe, we have to first prepare a few components. You can cook salmon & chinese cabbage gratin soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Salmon & Chinese Cabbage Gratin Soup:
- Prepare piece Raw salmon
- Make ready Cooking sake
- Take Chinese cabbage
- Make ready Japanese leek
- Prepare if shimeji or enoki, half a bag; if shiitake about 2 Mushrooms
- Prepare Bacon
- Get ▲Milk
- Make ready ▲White Miso
- Make ready ▲Refined cooking sake
- Get ▲Soup stock granules (Western style)
- Make ready Milk
- Prepare starch + 1 tablespoon water Katakuriko slurry
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Steps to make Salmon & Chinese Cabbage Gratin Soup:
- Skin and de-bone the salmon, cut into bite-sized pieces, and sprinkle with the ● cooking sake (1/2 tablespoon). Set aside.
- Cut the Chinese cabbage core into 1 cm wide pieces, and the leaves into 3 cm wide pieces. Cut the leek into 1 cm diagonal pieces, and cut the mushrooms into bite-sized pieces.
- Add the ▲-marked ingredients to a frying pan and bring to a boil. Once boiling, add the ingredients from Step 2, then from Step 1 above that, and cook on medium heat until the cabbage becomes soft, for about 8 to 10 minutes.
- Add the ■ milk (70 ml) while checking the flavor. After checking the flavor, add the water-dissolved katakuriko. Avoid disturbing the salmon.
- Transfer to a heat-resistant container and top with cheese above the salmon.
- Bake in a toaster oven until the cheese is golden brown.
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