Salmon Soup with Sesame
4 servings
45 minutes
Salmon soup with sesame is an exquisite dish of Japanese cuisine that combines the richness of flavors and Eastern traditions. Its history traces back to ancient Japanese fishing villages where fish was always a staple food. Salmon, with its rich and tender taste, harmoniously pairs with fragrant rice and a savory broth made from seaweed, miso, and tuna. Crispy pieces of nori add a textural twist while toasted sesame enhances the nutty flavor deepening the taste profile. The finishing touch is ginger juice which adds a refreshing note. This soup not only warms and satisfies but also exemplifies the balance of flavors highly valued in Japanese cooking. It can be served as a main dish to enjoy its richness and sophistication.
1
Cut the fish fillet and marinate with salt for 12 hours.
- Salmon: 500 g
- Salt: to taste
2
Wash the marinated fish and grill it. Then cut into small pieces.
- Salmon: 500 g
3
Wash and boil the rice. Combine the rice with the fish.
- Rice: 200 g
- Salmon: 500 g
4
Cut the nori sheet into thin pieces or crumble it.
- Dried nori seaweed: 1 piece
5
Roast the sesame seeds in a dry pan until golden and crush them.
- Sesame seeds: 1 tablespoon
6
To prepare the broth, soak the seaweed in cold water and bring to a boil. Add soy sauce, miso paste, and tuna flakes. Season with salt.
- Dried nori seaweed: 1 piece
- Soy sauce: 2 tablespoons
- Miso paste: 1 tablespoon
- Tuna: 10 g
- Salt: to taste
7
Pour the fish-rice mixture with hot broth and drizzle with ginger juice.
- Rice: 200 g
- Salmon: 500 g
- Ginger: 15 g
