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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ushio-jiru: my favorite clear soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Ushio-Jiru (潮汁) is a clear soup made with seafood such as white fish or clams and seasoned with only salt and sake. "Clear broth" or Sumashi-jiru (すまし汁) doesn't mean it's plain water. For Japanese clear broth, we use various dashi broth, made from kombu or a combination of kombu and katsuobushi. To make the soup: put the clams, kombu, and cold water in a medium-sized pot.

Ushio-jiru: My Favorite Clear Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Ushio-jiru: My Favorite Clear Soup is something that I have loved my whole life. They are nice and they look fantastic.

To get started 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 it.

The ingredients needed to make Ushio-jiru: My Favorite Clear Soup:
  1. Get 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. Prepare 5 tbsp Sake
  4. Take 2 tbsp Usukuchi soy sauce
  5. Prepare 1 Salt (to taste)
  6. Prepare 1 medium saucepan's worth Water
  7. Take 1 Mitsuba, yuzu peel, etc., as garnish

Fill each bowl with the hot soup, pouring it down the side so as not to disturb the. Ushio jiru is a clear fish soup made with only the umami extracted from the bones and head of a fish or the umami from clams. Occasionally skim off any excess scum. Taste the soup and add a pinch.

Instructions 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 was my favorite burger growing up (when my mom let me enjoy fast food!). It is a light and flavorful soup that is quick and easy to make. You can get a notification about my new video if you click on the bell right next to the subscribe button. Books We Ordered Soup and Got Broom Bristles: A Consumer Guide to Safe Dining Free Online. How to Make Japanese Clear Onion Soup.

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