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