Easy Salmon Recipes-New Year Soup

NEW YEAR SOUP - Easy Salmon Recipes

The elaborate New Year's Day celebration brunch starts with a tiny glass of spiced warm sake, O-toso. Then, this easy salmon recipes-New Year's Soup, O-zoni, and other festive dishes are served.



  • 4 dried shiitake mushrooms

  • 300g/11oz chicken thighs, bones removed and reserved

  • 300g/11oz salmon fillet, skin on, scaled

  • 30ml/2 tbsp sake

  • 50g/2oz satoimo or Jerusalem artichokes

  • 50g/2oz daikon, peeled

  • 50g/2oz carrots, peeled

  • 4 spring onions (scallions), white part only, trimmed

  • 4 mitsuba sprigs, root part removed

  • 1 yuzu or lime

  • 4 large raw tiger prawns (shrimp), peeled, but with tails left on

  • 30ml/2 tbsp shoyu

  • 8 canned gingko nuts (optional)

  • 8 mochi slices

  • Salt

  1. First, make the soup stock. Soak the dried shiitake overnight in 1 liter/13/4 pints/4 cups cold water. Remove the softened shiitake and pour the water into a pan. Bring to the boil, add the chicken bones, then reduce the heat to medium. Skim frequently to remove scum. After 20 minutes, reduce the heat to low. Simmer for 30 minutes or until the liquid has reduced by a third. Strain the stock into another pan.

  2. Chop the chicken and salmon into small bite size cubes. Par-boil them both in boiling water with 15ml/1 tbsp sake for 1 minute. Drain and wash off the scum over cold water.

  3. Scrub the satoimo or artichokes with a haro brush, and thickly peel. Put in a pan and add enough water to cover. Add a pinch of salt and bring to the boil. Reduce the heat to medium, cook for 15 minutes and drain. Rinse the satoimo (to remove the sticky juice) or artichokes under running water. Wipe gently with kitchen paper. Cut the satoimo or artichokes, daikon and carrots into 1cm/1/2 in cubes.

  4. Remove and discard the stalks from the soaked shiitake, and slice the caps thinly. Chop the white part of the spring onions into 2.5cm/1in lengths.

  5. Put the mitsuba sprigs into a sieve and pour hot water over them. Divide the leaf and stalk parts. Take a stalk and fold it into two, then tie it in the middle to make a bow. Make four bows.

  6. Cut the yuzu or lime into four 3mm/ 1/8in thick round slices. Hollow out the inside to make rings of peel.

  7. Add the remaining sake to the soup stock and bring to the boil. Add the daikon, carrot and shiitake, then reduce the heat to medium and cook for 15 minutes.

  8. Put the prawns, satoimo or artichokes, spring onions, chicken and salmon into the pan. Wait for 5 minutes, then add the shoyu. Reduce the heat to low and add the gingko nuts, if using.

  9. Cut the mochi in half crossways. Toast under a moderate preheated grill (broiler). Turn every minute until both sides are golden and the pieces have started to swell like a balloon; this will take about 5 minutes.

  10. Quickly place the toasted mochi in individual soup bowls and pour the hot soup over the top. Arrange a mitsuba leaf in the centre of each bowl, put a yuzu or lime ring on top, and lay a mitsuba bow across. Serve this easy salmon recipes immediately.

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