How to Make Salmon Kasujiru 鮭の粕汁の作り方 We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?v=ITz0cpG8nmk Thank you for your support!(serves 2~3)2 fillets of Lightly Salted Salmon (160g/5.6 oz)100g Daikon Radish, cut into 5mm thick quarter moons (3.5 oz)50g Carrot, cut into 5mm thick half moons (1.8 oz)½ Konjac (100g/3.5 oz)1 Aburaage, thin deep-fried tofu½ Long Green Onion, cut into 1cm thick diagonal slices600ml Dashi Stock (2.54 cups)1½ tbsp Miso80g Sake Kasu, sake lees (2.8 oz)1 Spring Onion Leaf, shredded diagonallyYou might also enjoy ...Clam Chowderhttp://youtu.be/7R5MVNE-ePUValentine's Chocolate Moussehttps://youtu.be/iP-gHYdU22Yhttp://youtube.com/cookingwithdoghttp://facebook.com/cookingwithdoghttp://google.com/+cookingwithdoghttp://twitter.com/cookingwithdoghttp://vine.co/cookingwithdog※字幕を表示するには動画下部にある [設定] アイコンをクリックして下さい♪<材料>2~3人分塩鮭(甘塩):2切れ(160g)大根:100g(5㎜厚さのいちょう切り)人参:50g(5㎜厚さの半月切り)こんにゃく:1/2枚(100g)油揚げ:1枚長ねぎ:1/2本(1㎝長さの斜め切り)出し汁:600mlみそ:大さじ1と½酒粕:80g青ねぎ:1本Music courtesy of Audio Network