Sake chazuke soup with salmon and rice
4 servings
30 minutes
Salmon and rice soup is an exquisite dish of Pan-Asian cuisine rooted in Japanese traditions. The light yet rich flavor of the broth infused with the aroma of tender salmon harmoniously combines with airy grains of rice, creating a refined and warming dish. Green onions add freshness, while soy sauce enhances the depth of flavor. Nori seaweed and sesame give the soup a unique character, evoking nostalgia for the sea breeze. Wasabi served separately allows for a touch of spiciness. This soup is the perfect balance of simplicity and sophistication, suitable for cozy home evenings as well as gastronomic delights.
1
Broth: cut salmon fillet (other red fish can be used) into large cubes and boil.
- Salmon fillet: 500 g
2
Boil the rice separately (I used 'Sen Soy' sushi rice).
- Rice: 300 g
3
Chop the green onion into feathers.
- Spring onion: 1 piece
4
Pour broth with fish pieces into a bowl, add boiled rice, 3 tablespoons of soy sauce, a little green onion, garnish with seaweed and sesame. Serve with wasabi.
- Salmon fillet: 500 g
- Rice: 300 g
- Soy sauce: to taste
- Spring onion: 1 piece
- Dried nori seaweed: to taste
- Sesame seeds: pinch
- Wasabi: to taste
