Salmon & Chinese Cabbage Gratin Soup

• 1 large piece Raw salmon
• 1/2 tbsp Cooking sake
• 200 grams Chinese cabbage
• 1 Japanese leek
• 1 if shimeji or enoki, half a bag; if shiitake about 2 Mushrooms
• 1 slice Bacon
• 150 ml Milk
• 1 tbsp White Miso
• 2 tbsp Refined cooking sake
• 1/3 tsp Soup stock granules (Western style)
• 70 ml Milk
• 1 tsp starch + 1 tablespoon water Katakuriko slurry

1. Skin and de-bone the salmon, cut into bite-sized pieces, and sprinkle with the cooking sake (1/2 tablespoon).
2. Set aside.
3. Cut the Chinese cabbage core into 1 cm wide pieces, and the leaves into 3 cm wide pieces.
4. Cut the leek into 1 cm diagonal pieces, and cut the mushrooms into bite-sized pieces.
5. Add the -marked ingredients to a frying pan and bring to a boil.
6. Once boiling, add the ingredients from Step 2, then from Step 1 above that, and cook on medium heat until the cabbage becomes soft, for about 8 to 10 minutes.
7. Add the milk (70 ml) while checking the flavor.
8. After checking the flavor, add the water-dissolved katakuriko.
9. Avoid disturbing the salmon.
10. Transfer to a heat-resistant container and top with cheese above the salmon.
11. Bake in a toaster oven until the cheese is golden brown.

salmon, sake, chinese cabbage, enoki, bacon, milk, white miso, cooking sake, granules, milk

Taken from cookpad.com/us/recipes/154039-salmon-chinese-cabbage-gratin-soup (may not work)