Sanpei Jiru (Hokkaido Salted Salmon Soup)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 13
About this dish
Sanpei jiru is a winter soup from Hokkaido that simmers salted fish with potatoes, daikon, carrots, and other vegetables in kombu stock.
Read more
This version uses a salted salmon head and backbone with some flesh attached, allowing the bones and skin to enrich the broth. Unlike Ishikari nabe, which is commonly seasoned with miso and fresh salmon, the salt preserved in the fish provides the main seasoning here. Additional salt is added only after tasting the finished broth. Potatoes and daikon remain in generous pieces, while burdock and konnyaku receive separate preparation to keep the soup clean. Adding the salmon after the root vegetables have started softening prevents overcooked, dry flesh and excessive cloudiness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 600g salted salmon head and backbone quickly under cold water and cut into pieces about 7cm wide.
Blanch for 30 seconds, rinse away clotted blood and loose scales in cold water, and drain.
- 2Prep
Cut 160g potato and 80g daikon into 2.5cm pieces and 30g carrot into 1cm half-moons.
Slice 30g burdock thinly on the diagonal, soak for 5 minutes, and cut 30g long onion into 1cm pieces.
- 3Heat
Tear 60g konnyaku into bite-size pieces with a spoon and boil for 2 minutes to remove its odor.
Trim 30g green beans and cut them into 4cm lengths.
- 4Control
Put 600ml kombu stock, potato, daikon, carrot, and burdock in a pot.
Bring to a boil, skim, and cook over medium heat for 8 minutes, until the root vegetables begin turning translucent at the edges.
- 5Control
Add the salmon, konnyaku, 1 teaspoon mirin, and 1 teaspoon sake.
Return to a boil and simmer over medium-low for 8 to 10 minutes, adding the green beans for the last 3 minutes. Confirm the thickest salmon flesh reaches at least 63°C.
- 6Finish
Taste the broth and dissolve up to 1g salt only if needed.
Add the long onion, cook 1 minute, divide salmon and vegetables among bowls, and finish with a share of 1g shichimi pepper.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Salted salmon head and backbone with flesh attached
- Finish cue
- Bring to a boil, skim, and cook over medium heat for 8 minutes, until the root vegetables begin turning translucent at the edges.
- Avoid this
- Adding the salmon after the root vegetables have started softening prevents overcooked, dry flesh and excessive cloudiness.
- Substitution
- Rinse briefly instead of soaking away all the flavor, and decide on extra salt only at the end.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
55min, 13 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Nimiso Red Miso Vegetable Stew
daikon, carrot
Aimaze (Simmered Root Vegetables with Vinegar)
daikon, carrot
Ishikari Nabe Salmon Miso Hotpot
daikon, carrot