Recipe of Ultimate Ushio-jiru: My Favorite Clear Soup

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Ushio-jiru: My Favorite Clear Soup - Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, ushio-jiru: my favorite clear soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Ushio-jiru: My Favorite Clear Soup is probably the favorite food menus that are sought by many people with the internet. If you're the one who needs the recipe information, then this is the right website page. We convey the steps to how to prepare along with the ingredients needed. Do not forget to also display related videos as additional information.

To get started with this particular recipe, we must first prepare a few components. You can certainly have Ushio-jiru: My Favorite Clear Soup using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Ushio-jiru: My Favorite Clear Soup

1. It's 1/2 of a fish's worth Cod offcuts (any part of the fish is ok, excluding the head).
2. Take 10 cm of Kombu for dashi stock.
3. Get 5 tbsp of Sake.
4. It's 2 tbsp of Usukuchi soy sauce.
5. Make ready 1 of Salt (to taste).
6. Get 1 medium of saucepan's worth Water.
7. Make ready 1 of Mitsuba, yuzu peel, etc., as garnish.

Ushio-jiru: My Favorite Clear Soup step by step

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 (see recipe).
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!.

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