Salmon in Japanese Fresh Soup

Name: Salmon in Japanese Fresh Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces (Salmon Filet) salmon; 2 tablespoons (Minced Ginger) ginger; 1 (Sliced Green Onions) Shallot rings; 1 cup (Water) water; 1/4 cup (Soy Sauce) Soy sauce; 2 tablespoons (Sugar) Sugar; 2 tablespoons (Mirin) (can be omitted) Mirin; Moderate (Red Pepper Flakes) Chili powder

by Nancy__Th86

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The first time I ate salmon in soup was at the company lunch. A Japanese caterer in charge of catering that day did not have a physical restaurant. But every dish of that day was full of praise, and the thing that surprised me most was a soup of salmon. Almost every day there will be some leftovers in every dish, but after the meal I was disappointed to find that this salmon was robbed long ago. I wanted to have a good aftertaste. When I went home to study and copy the recipes, I could only learn from a few Japanese and Western recipes, and adjust and restore the taste that I tasted again and again according to the taste of memory.

Nen is the first sigh of my entrance. It melts in the mouth, but is mixed with fresh, sweet, salty and spicy fish fragrance. Taste and taste are the biggest difficulties in cooking salmon. Because of the high protein and dense meatiness of salmon, it is easy to be hard and tasteless. The most common frying and roasting are very test the control of the heat and the seasoning of the sauce. The soup soaking method is healthy and convenient, and the taste and taste are first-class. "

Ingredients

4 pieces (Salmon Filet) Salmon
2 tablespoons (Minced Ginger) Ginger
1 (Sliced Green Onions) Shallot Rings
1 cup (Water) Water
1/4 cup (Soy Sauce) Soy Sauce
2 tablespoons (Sugar) Sugar
2 tablespoons (Mirin) (can be omitted) Mirin
Moderate (Red Pepper Flakes) Chili Powder

Salmon in Japanese Fresh Soup

1. Mix the soup base ingredients (water, light soy sauce, sugar, mirin) according to the proportions. If time permits, you can put the salmon in the soup and marinate in the refrigerator in advance (within 24 hours) for extra flavor.

2. Pour the soup base into the pot and bring it to a boil over high heat. Add salmon, turn to low when the fire boils again, cover the pot and cook for 6-8 minutes until the innermost layer of the meat is completely opaque (130F degrees).

3. Turn off the fire. Put the salmon on a plate, sprinkle with shallot rings, and pour some broth. carry out!

Tips:
Mirin (Mirin) A Japanese-style cooking wine that is very similar to rice wine, but sweeter and sweeter. It is used in many Japanese seafood dishes for freshness and fishy. Also sold in the market is Aji-Mirin, an artificial mirin, which is made with sugar and other chemicals to achieve a very similar taste, at a fraction of the price of real mirin. If possible, we recommend the artificially brewed mirin, which is not only healthier, but also has a purer taste. If in the United States, Whole Foods can find it.