RecipeUshio-jiru Soup

Ushio-jiru is a dashi-based soup made using the leftover parts of fish (called ara) after filleting a fish. Sea bream ara creates a nice dashi soup with a refined taste.

Ingredients

(for 4 servings) Ara from the red sea bream (including the backbone) Pinch of salt Dash of sake 800 mL water Mitsuba leaves, to taste

Directions

1Cut and crush the backbone with a knife into 5- to 6-cm pieces and put them into a bowl. Sprinkle with salt (3 grams salt per 300 grams ara) and set aside for about 20 to 30 minutes.

2Wash the ara thoroughly under running water to get rid of any sliminess, blood, or scales on the surface. Cleaning the ara thoroughly is the key to obtain a clear, tasty soup.

3Place a small amount of sake, water, and ara into a pot and cook on medium to low heat.

4When the soup becomes turbid, thoroughly remove any scum from the surface.

5Cook for another 10 minutes on low heat.

6Taste and add salt if necessary.

7Serve the soup in a bowl garnished with the mitsuba leaves.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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