在日本，秋鲑（秋鮭）是秋天最具代表性的味道之一。
这些是野生马苏大马哈鱼（白鲑），从鄂霍次克海回到日本河流产卵。
在日本水域捕获的大多数新鲜鲑鱼都属于这个品种，因其脂肪含量较低而口感清淡温和，备受珍视。
秋鲑通常在9月至10月当季，但根据地区不同，收获期可能从初秋延伸至1月。
烤鲑鱼、石狩锅和鲑鱼奶油烧等菜肴都展现了这种时令美味。
在非当季捕获时，它被称为"时不知"（非当季鲑鱼），是一种珍贵的多脂鱼类。
在某些地区，秋鲑也被称为"秋味"，被视为季节更替的象征。
这道暖心汤非常适合享用秋鲑。
黄油味噌的风味与鲑鱼、土豆和蘑菇完美搭配。
在炖煮前用黄油煎鲑鱼，能增添浓郁鲜美的层次感，并去除腥味。
您也可以用普通鲑鱼代替秋鲑。
这道汤可以用普通锅或土锅（日式陶锅）制作。
（小贴士：土锅有助于保温，是一种节能的好选择。）
20 分钟
Rumi
个人资料
食材
份量 4
原始食谱（1倍）可制作 4 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 2 fresh salmon fillets (cut into 3–4 piece)
- 3 medium potatoes (peeled)
- 1 onion (thinly sliced)
- 1 pack of shimeji mushrooms (trimmed and separated)
- 3/4 cup cup unsweetened soy milk
- 2 tbsp. miso
- 1 1/2 tbsp. butter
- all-purpose flour (as needed)
- coarsely ground black pepper (to taste)
- chopped parsley, for garnish (optional)
- A1 2/3 cup water
- A2 tbsp. sake
- A1 tsp. Japanese dashi granules
步骤
准备工作
・ Peel and cut the potatoes into 4–6 chunks.
・ Trim and separate the shimeji mushrooms.
・ Cut the salmon into 3–4 pieces.
- 1
Lightly coat the salmon pieces with flour.
- 2
In a pot, melt the butter and sear the salmon on both sides until browned. Remove and set aside.
- 3
In the same pot, add the potatoes, onion, and mushrooms. Lightly sauté, then add ingredients A (water, sake, dashi). Bring to a boil, cover, and simmer on low heat for about 10 minutes.
If using a donabe (e.g., BestPot 20 cm), follow the same steps until it boils, then turn off the heat and let it cook with residual heat for 10 minutes.
- 4
Return the salmon to the pot. Dissolve in the miso, then add soy milk. Heat carefully until just before it boils, then remove from heat.
- 5
Serve in bowls. Top with black pepper and parsley, if desired.
食谱ID
102
小贴士与备注
・ 在炖煮前用黄油将三文鱼煎至表面上色，可增加风味并减少腥味。
・ 最后加入豆浆，轻轻加热——不要让其沸腾，否则可能会分离。重新加热剩菜时同样适用。
・ 可以使用您喜欢的味噌，并根据口味调整用量。
・ 如需可用牛奶代替豆浆。加入酒粕可将其变成快手粕汁（酒粕汤）。
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I am a culinary expert based in Aichi Prefecture and a mother of two. I share easy and accessible Japanese home-cooking recipes, quick meals, and Nagoya-meshi using familiar ingredients and seasonings. Now that my children are grown, I work full-time, so my recipes focus on dishes that can be made as quickly and simply as possible. Drawing from my own experience, I aim to share the kind of everyday Japanese meals that my family never gets tired of—bringing comforting flavors to tables everywhere.