Sanpeijiru(三平汁) is a homey fish and vegetable soup from Hokkaido, Japan.

This recipe uses salmon, though other fish such as Alaska pollock or cod can be used. Salmon ara(粗 or あら) is what’s left of the fish after the best cuts are removed for sashimi and other uses. Ara is commonly used for sanpeijiru and other soups because it is cheaper but still flavorful.

Daikon(大根), potato, and carrot are the most common vegetables used in this soup, though other vegetables may be used. You can soak peeled and chopped potatoes in water to pull out some of the starch so they hold their shape better. A type of large scallion or negi(ネギ) is usually added also.

This version is considered shiosanpei(塩三平) since it uses salt and sake in the broth. Some variations use miso and sake lees.

Recipe

Ingredients

• 1 lb salmon ara(鮭あら)
• 4 cup kelp stock(昆布だし) (combine 4 cup water, kelp)
• ½ carrot, peeled and chopped
• ½ daikon(大根), peeled and chopped
• 2 waxy potato, chopped
• 4 tbsp sake(酒)
• 1 tsp sea salt
• 1 giant scallion(ネギ negi) or 2 scallion

Method

• blanch salmon for 30 seconds
• drain
• boil kelp stock
• add carrot, daikon, potato, salmon
• add sake, salt
• simmer 10 minutes
• skim off foam
• add scallion
• serve