Easiest Way to Prepare Ultimate Ushio-jiru: My Favorite Clear Soup
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, How to Make Any-night-of-the-week Ushio-jiru: My Favorite Clear Soup. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Ushio-jiru: My Favorite Clear Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ushio-jiru: My Favorite Clear Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ushio-jiru: My Favorite Clear Soup is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook Ushio-jiru: My Favorite Clear Soup using 7 ingredients and 9 steps. Here is how you cook it.
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.
Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe.
Ingredients and spices that need to be Take to make Ushio-jiru: My Favorite Clear Soup:
- 1/2 a fish's worth Cod offcuts (any part of the fish is ok, excluding the head)
- 10 cm Kombu for dashi stock
- 5 tbsp Sake
- 2 tbsp Usukuchi soy sauce
- 1 Salt (to taste)
- 1 medium saucepan's worth Water
- 1 Mitsuba, yuzu peel, etc., as garnish
Instructions to make Ushio-jiru: My Favorite Clear Soup
- 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.)
- 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
- 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.
- Take the kombu out just before the pan comes to a boil.
- When it comes to a boil, lower the heat to medium. Skim off all the scum - this is very important.
- 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.
- 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.
- 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.
- Add the garnish... and it's done!
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So that's going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Ushio-jiru: My Favorite Clear Soup. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!