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Sanpeijiru (Japanese Salmon Soup)

Name: Sanpeijiru (Japanese Salmon Soup)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb salmon scraps (approximately; the amount doesn‘t need to be exact; read more about salmon scraps (ara or kiriotoshi in Japanese) in the blog post); 3 fillets Homemade Japanese Salted Salmon; 4 cups water; 1 piece kombu (dried kelp) (2 x 3 inches, 5 x 8 cm per piece); 8 inches daikon radish; 1 carrot; 2 Tokyo negi (naga negi; long green onion) (or 4 scallions/green onions); 2 potatoes (I use Yukon gold potatoes as they don‘t break easily compared to russet potatoes); 4 Tbsp sake; 1 tsp Diamond Crystal kosher salt

Prep Time

15m

Cook Time

45m

Total Time

This traditional Japanese salmon soup, or Sanpeijiru, is a comforting and nourishing dish that makes use of salmon scraps, homemade salted salmon, and a variety of vegetables. The combination of flavors from the fish, vegetables, and kombu creates a flavorful and satisfying soup that's perfect for chilly nights.

Salmon

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Ingredients

Servings: 4

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1 lb salmon scraps (approximately; the amount doesn‘t need to be exact; read more about salmon scraps (ara or kiriotoshi in Japanese) in the blog post)

3 fillets Homemade Japanese Salted Salmon

1 piece kombu (dried kelp) (2 x 3 inches, 5 x 8 cm per piece)

8 inches daikon radish

2 Tokyo negi (naga negi; long green onion) (or 4 scallions/green onions)

2 potatoes (I use Yukon gold potatoes as they don‘t break easily compared to russet potatoes)

1 tsp Diamond Crystal kosher salt

Sanpeijiru (Japanese Salmon Soup)

Ingredients

Steps

Nutrition Facts

Sanpeijiru (Japanese Salmon Soup)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts