Zosui
45 min · 337 kcal · Snacks · Japanese
Japanese
Ohaw
The everyday soup of the Ainu of Hokkaido: salmon simmered with root vegetables in a clear kombu broth, seasoned with nothing but salt and a spoon of fat, and finished with wild leek. Clean, gentle and deeply savoury, it lets the fish and the earth of the vegetables speak for themselves.
Method
- Wipe 3 g of kombu with a damp cloth, drop it into a small heavy pot with 350 ml of cold water and leave it to soak for 20 minutes. This cold infusion is the whole backbone of the broth, so do not rush it.
- While it soaks, cut 120 g of salmon through the bone into 3 chunks, rinse off any blood line and pat dry, then rub with a pinch taken from the 0.5 tsp of salt. Leave it on a plate for 10 minutes to firm the flesh.
- Cut 90 g of potato, 60 g of daikon and 40 g of carrot into rough 2 cm chunks — Ainu cooking prefers a generous irregular cut, not neat dice. Slice 30 g of onion into thick wedges and chop 10 g of pukusa into 2 cm lengths.
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346kcal
29gprotein
21gcarbs
16gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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