Steps to Prepare Award-winning Ushio-jiru: My Favorite Clear Soup

Ushio-jiru: My Favorite Clear Soup.

Ushio-jiru: My Favorite Clear Soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ushio-jiru: my favorite clear soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Ushio-jiru: My Favorite Clear Soup is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Ushio-jiru: My Favorite Clear Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. 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 of a fish's worth Cod offcuts (any part of the fish is ok, excluding the head).
  2. {Get 10 cm of Kombu for dashi stock.
  3. {Take 5 tbsp of Sake.
  4. {Make ready 2 tbsp of Usukuchi soy sauce.
  5. {Prepare 1 of Salt (to taste).
  6. {Prepare 1 medium of saucepan's worth Water.
  7. {Prepare 1 of Mitsuba, yuzu peel, etc., as garnish.

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!.

So that’s going to wrap this up with this special food ushio-jiru: my favorite clear soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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