【鍋レシピ】# 166 鮭の味噌酒粕鍋【作り方】

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds sweetness.

salmon fillets

🥗Healthier: tofu

💰Cheaper: canned salmon

Tofu is a healthier protein alternative.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar provides acidity without added sugars.

sake

🥗Healthier: white wine

💰Cheaper: water + vinegar

White wine can substitute for sake in flavor.

Cut the core of the Chinese cabbage into thin slices and cut the leaves into bite-sized pieces.

Remove the base from the shimeji mushrooms and separate them by hand.

Cut the daikon radish into thin strips along the fibers.

Slice the white leek diagonally into thin pieces.

Cut the mizuna into bite-sized pieces.

Cut the aburaage into 1cm wide strips.

Cut the salmon into bite-sized pieces.

In a bowl, combine the sake lees and sake and mix well until dissolved.

Add the soy sauce to the miso and mix together.

Boil water in a pot and add the hon-dashi.

Add the sake lees mixture.

Add the miso mixture.

Add the ingredients in order of cooking time, starting with those that take longer to cook, and add the leafy vegetables last.

Cooking Techniques

Spice Level:

Dietary

Allergens