- 5 cups dashi stock
- 1/2 cup sake lees
- 2 tbsp. heavy cream, preferably organic and from a Jersey cow (optional)
- 3 Tbsp white miso
- Several thin slices of top-quality smoked salmon, cut into strips
- 1/4 pound skinless top-quality Chinook or Atlantic salmon fillet, cut into thin batons
- 3/4 cup daikon radish, cut in decorative shapes
- 1/4 cup peeled carrot, cut in decorative shapes
- 1/3 slice of konnyaku (devil’s tongue jelly), cut in decorative shapes
- Thinly-sliced naga negi (preferred) or scallions
- Sansho pepper, ground
- Shiso leaves, julienned (optional)
- Salmon roe for garnish (optional)
- Wasabi tobiko for garnish (optional)
- Borage flowers for garnish (optional)
- Roll salmon slices up into cigar shapes, cut into smaller pieces. Tie each cut roll of salmon with a chive so it doesn’t come undone.
- Place dashi stock and vegetables in a soup pot, boil until they become soft, skimming occasionally.
- Remove the pot from the heat. Add the sake lees and optional heavy cream to a soup pot or donabi.
- After the sake lees melts in the soup pot, add white miso in it and simmer for a few minutes, then turn off the heat.
- Transfer to soup bowls, add smoked salmon rolls. Place the salmon roe on the decorative daikon slices as a soup garnish. Place the wasabi caviar on the carrot slices as a soup garnish.
- Add julienned shiso leaves and scallions at the last moment for aroma and sprinkle on ground sansho and optional borage flowers.
- Prep Time: 0 hours
- Cook Time: 0 hours