Ushio-jiru: My Favorite Clear Soup
Ushio-jiru: My Favorite Clear Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ushio-jiru: my favorite clear soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Ushio-jiru: My Favorite Clear Soup. The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.

Ushio-jiru: My Favorite Clear Soup is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Ushio-jiru: My Favorite Clear Soup is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have ushio-jiru: my favorite clear soup using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Ushio-jiru: My Favorite Clear Soup:
  1. Take 1/2 a fish's worth Cod offcuts (any part of the fish is ok, excluding the head)
  2. Prepare 10 cm Kombu for dashi stock
  3. Make ready 5 tbsp Sake
  4. Prepare 2 tbsp Usukuchi soy sauce
  5. Make ready 1 Salt (to taste)
  6. Take 1 medium saucepan's worth Water
  7. Get 1 Mitsuba, yuzu peel, etc., as garnish

Order online for takeout: Ushio Jiru from Musasi Japanese - Hampton. Serving the best Japanese in Hampton, VA. - Clear soup with filets of flounder and vegetables. This is one of my favorite Japanese celebrations, naturally, being the mother of three girls!. Cook for another half minutes and you are done.

Steps to make Ushio-jiru: My Favorite Clear Soup:
  1. Here are the washed and prepped bones, skin and offcuts of the cod. (Note: there's a piece of ginger in the photo, but I didn't use it in this recipe.)
  2. For how to prep the cod bones and skin, see: https://cookpad.com/en/recipes/169306-delicious-simmered-sea-bream-with-sauce - - https://cookpad.com/us/recipes/169306-delicious-simmered-sea-bream-with-sauce
  3. Put the bones and skin, kombu and about 5 tablespoons of sake in a pan with enough water to serve everyone. Start cooking over high heat.
  4. Take the kombu out just before the pan comes to a boil.
  5. When it comes to a boil, lower the heat to medium. Skim off all the scum - this is very important.
  6. While you're skimming the scum off, don't lower the heat. This is the key to making a clear soup that doesn't taste fishy.
  7. When there's no more scum in the pan, you can turn down the heat to low finally. Simmer gently for about 10 minutes to extract all the umami from the fish.
  8. You can simply flavor the soup with salt only. I mainly season it with salt, and a tiny bit of usukuchi soy sauce. It's up to you.
  9. Add the garnish… and it's done!

This is one of my favorite Japanese celebrations, naturally, being the mother of three girls!. Cook for another half minutes and you are done. If you want you can season with salt but this soup don't need that as soya do all the work. Ladle the soup in small soup bowl and relish this delicious Japanese Clear Soup (Suimono). For me this is a total comfy, feel good soup and I hope you too will like the fresh flavors of Suimono.

So that’s going to wrap this up for this special food ushio-jiru: my favorite clear soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!