Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Ushio-jiru: My Favorite Clear It is one of my favorites food. This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make Ushio-jiru: My Favorite Clear Soup:

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

Step to make Ushio-jiru: My Favorite Clear Soup:

1. Here are the washed and prepped bones, skin and offcuts of the cod. (Note theres a piece of ginger in the photo, but I didnt 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

1. 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.
2. Take the kombu out just before the pan comes to a boil.
3. When it comes to a boil, lower the heat to medium. Skim off all the scum - this is very important.
4. While youre skimming the scum off, dont lower the heat. This is the key to making a clear soup that doesnt taste fishy.
5. When theres 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.
6. You can simply flavor the soup with salt only. I mainly season it with salt, and a tiny bit of usukuchi soy sauce. Its up to you.
7. Add the garnish… and its done!

So that’s going to wrap it up with this exceptional food Ushio-jiru: My Favorite Clear Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!