Recipe of Any-night-of-the-week Ushio-jiru: My Favorite Clear Soup

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, ushio-jiru: my favorite clear soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ushio-jiru: my favorite clear soup using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Ushio-jiru: My Favorite Clear Soup:

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

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!

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