Sanpei Jiru (Hokkaido Salted Salmon Soup)

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.

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.

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.

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.

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.

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.