Ushio-jiru: My Favorite Clear Soup. 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. 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.
I thought it might be fun to spend this week "celebrating" Hinamatsuri with you.
One of the dishes traditionally eaten for Hinamatsuri is Hamaguri Ushio-jiru (Clear Clam Soup)—a soup made with a clear broth and clams.
This was my favorite burger growing up (when my mom let me enjoy fast food!).
You can have Ushio-jiru: My Favorite Clear Soup using 7 ingredients and 9 steps. Here is how you cook that.
Ingredients of Ushio-jiru: My Favorite Clear Soup
- It's 1/2 of a fish's worth Cod offcuts (any part of the fish is ok, excluding the head).
- You need 10 cm of Kombu for dashi stock.
- You need 5 tbsp of Sake.
- Prepare 2 tbsp of Usukuchi soy sauce.
- It's 1 of Salt (to taste).
- Prepare 1 medium of saucepan's worth Water.
- It's 1 of Mitsuba, yuzu peel, etc., as garnish.
Place a few pieces of fish in each bowl and garnish with a slice of lime and a few slivers of celery. Fill each bowl with the hot soup, pouring it down the side so as not to disturb the. 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.
Ushio-jiru: My Favorite Clear Soup step by step
- 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.).
- 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.
- 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..
- Take the kombu out just before the pan comes to a boil..
- When it comes to a boil, lower the heat to medium. Skim off all the scum - this is very important..
- 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..
- 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..
- 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..
- Add the garnish... and it's done!.
Books We Ordered Soup and Got Broom Bristles: A Consumer Guide to Safe Dining Free Online. Ushio-Jiru (潮汁) is a clear soup made with seafood such as white fish or clams and seasoned with only salt and sake. How to Make Japanese Clear Onion Soup. Start by searing large chunks of onions, carrots, ginger, and garlic in a stockpot. Clear Japanese Soup (Osuimono) http Hamaguri Ushio-jiru (Japanese Clear Clam Soup).
