Salmon & Chinese Cabbage Gratin Soup

Salmon & Chinese Cabbage Gratin Soup

Smooth-tasting white miso milky soup topped with cheese. Good for using up your Chinese cabbage.

Ingredients: serves 2 to 3

Raw salmon
1 large piece
Cooking sake
1/2 tablespoon
Chinese cabbage
about 170 - 200 g
Japanese leek
If shimeji or enoki, half a bag; if shiitake about 2
1 slice
150 ml
▲White Miso
1 tablespoon
▲Refined cooking sake
2 tablespoons
▲Soup stock granules (Western style)
about 1/3 teaspoon
about 70 ml
Katakuriko slurry
1 teaspoon starch + 1 tablespoon water


1. Skin and de-bone the salmon, cut into bite-sized pieces, and sprinkle with the ● cooking sake (1/2 tablespoon). Set aside.
2. 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.
3. 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.
4. Add the ■ milk (70 ml) while checking the flavor. After checking the flavor, add the water-dissolved katakuriko. Avoid disturbing the salmon.
5. Transfer to a heat-resistant container and top with cheese above the salmon.
6. Bake in a toaster oven until the cheese is golden brown.

Story Behind this Recipe

I'm really happy with the way the cooking sake I used eliminates any fishiness of fish. My kids also really liked this and enjoyed eating the fish.