Sup TSUYU Kepala Salmon ala Jepang -Japanese TSUYU Salmon Head Soup

Sup TSUYU Kepala Salmon ala Jepang – Japanese TSUYU Salmon Head Soup

Bahan/ingredients:
1 kepala salmon, belah menjadi 2 bagian. 1 pcs salmon head, cut on two part.
2 cm jahe. 2 cm ginger.
1500 ml air. 1500 ml water.
8 lbr daun sawi putih, potong. 8 pcs chinese cabbage, cut.
1 buah wortel, iris serong. 1 pcs carrot, oblique.
½ buah lobak merah. Iris spt koin. ½ pcs red radish, slice as coin.
1 bgks jamur enoki, potong dan buang akar. 1 pack enoki mushroom, cut off the root.
4 siung bawang putih cincang. 4 cloves chopped garlic.
12 buah chikua beku. 12 pcs frozen chikua (japanese fish cake)
50-60 ml kecap kaldu jepang utk sup/TSUYU. 50-60 ml japanese stock soy sauce/TSUYU.
½ sdt lada bubuk. ½ tsp pepper powder.

Cara/method:
1. Didihkan air, masukkan jahe, kepala salmon san chikua beku, biarkan mendidih, gunakan api kecil selama 10 menit. Boiling water, add ginger, salmon head and frozen chikua, lets boiling, simmer for 10 minutes.
2. Masukkan TSUYU dan lada, aduk. Masukkan bawang putih dan biarkan 3 menit, masukkan lobak dan wortel. Masukkan sawi putih dan jamur enoki. Add TSUYU and pepper, stir. Add garlic and lets stand for 3 minutes, add radish and carrot. Add chinese cabbage and enoki mushroom.
3. Sajikan panas dgn nasi hangat. Serving jor with warm rice.

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