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

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, ushio-jiru: my favorite clear soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ushio-jiru: My Favorite Clear Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Ushio-jiru: My Favorite Clear Soup is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must 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. Get 1/2 a fish's worth Cod offcuts (any part of the fish is ok, excluding the head)
2. Get 10 cm Kombu for dashi stock
3. Get 5 tbsp Sake
4. Get 2 tbsp Usukuchi soy sauce
5. Take 1 Salt (to taste)
6. Prepare 1 medium saucepan's worth Water
7. Take 1 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 is 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 is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!