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We hope you got insight from reading it, now let’s go back to salmon & chinese cabbage gratin soup recipe. You can cook salmon & chinese cabbage gratin soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Salmon & Chinese Cabbage Gratin Soup:
- You need 1 large piece Raw salmon
- Use 1⁄2 tbsp Cooking sake
- Provide 200 grams Chinese cabbage
- You need 1 Japanese leek
- Prepare 1 if shimeji or enoki, half a bag; if shiitake about 2 Mushrooms
- Take 1 slice Bacon
- Get 150 ml ▲Milk
- Use 1 tbsp ▲White Miso
- You need 2 tbsp ▲Refined cooking sake
- Use 1⁄3 tsp ▲Soup stock granules (Western style)
- Get 70 ml Milk
- You need 1 tsp starch + 1 tablespoon water Katakuriko slurry
Instructions to make Salmon & Chinese Cabbage Gratin Soup:
- Skin and de-bone the salmon, cut into bite-sized pieces, and sprinkle with the ● cooking sake (1⁄2 tablespoon). Set aside.
- Cut the Chinese cabbage core into 1 cm wide pieces, and the leaves into 3 cm wide pieces. Cut the leek into 1 cm diagonal pieces, and cut the mushrooms into bite-sized pieces.
- Add the ▲-marked ingredients to a frying pan and bring to a boil. Once boiling, add the ingredients from Step 2, then from Step 1 above that, and cook on medium heat until the cabbage becomes soft, for about 8 to 10 minutes.
- Add the ■ milk (70 ml) while checking the flavor. After checking the flavor, add the water-dissolved katakuriko. Avoid disturbing the salmon.
- Transfer to a heat-resistant container and top with cheese above the salmon.
- Bake in a toaster oven until the cheese is golden brown.
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