Slice salmon fillet into half, put
sake and salt and leave for a while.
Chop vegetables (peel potato and cut into 4, onion cut into 8, cabbage cut into 5cm, mushroom into half, long green onion into 1cm).
Pour hot water to Shirataki and cut into bite-size. Slice tofu into 12 pcs.
Pour water, add kombu in pot, heat on low flame slowly. Take off kombu just before boiling, and add sake, other vegetables of
When cabbage is softened, add miso paste by dissolving slowly and carefully. Put salmon and boil for a while. Add butter and serve.
For 4 people
6 Salmon fillet
long green onion