Sanpei-jiru (三平汁 (Sanpei-jiru))
Overview
Sanpei-jiru is a Hokkaido soup of salted fish and root vegetables. Pieces of salted salmon, or sometimes salted herring or cod, are simmered in a light kombu broth with chunky slices of daikon radish, carrot, potato and onion. The salt from the fish seasons the soup, so little else is needed apart from a splash of sake, though some households add miso or soy sauce. It is finished with chopped spring onion. The soup is clear and simple, with a gently salty, savoury taste, and the salmon head and bones are often included for extra flavour.
History
Sanpei-jiru has been eaten in Hokkaido since the Edo period, when salted salmon and herring were the main winter stores of the northern fishing villages. Its name is said to come from Saitō Sanpei, a servant of the Matsumae lord who first cooked it, or from the patterned plates it was served on. It is officially chosen as one of the local dishes of Hokkaido and is a common winter home soup there.
Main ingredients
Salted salmon, daikon, carrot, potato, kombu, onion. The soup is built on kombu broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Potato soups · More soups from Japan
Recipe
Method
- 130 min
Soak the kombu in 1.5 l water for 30 minutes, then heat and remove just before boiling.
- 2
Blanch the salmon in boiling water and rinse.
- 3
Add the salmon, daikon, carrot, potato and onion to the broth.
- 425 min
Simmer for 25 minutes, skimming, until the vegetables are tender.
- 5
Add the sake, taste for salt and serve with spring onion.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
