Ushio-jiru: My Favorite Clear Soup

Name: Ushio-jiru: My Favorite Clear Soup
Yield: 5 servings
Cuisine: American
Ingredients: 1/2 a fish's worth Cod offcuts (any part of the fish is ok, excluding the head); 10 cm Kombu for dashi stock; 5 tbsp Sake; 2 tbsp Usukuchi soy sauce; 1 Salt (to taste); 1 medium saucepan's worth Water; 1 Mitsuba, yuzu peel, etc., as garnish

cookpad.japan @cookpad_jp

The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.

Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe.

The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.

Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe.

cookpad.japan @cookpad_jp

The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.

Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe.

The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.

Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe.

Saved

Ingredients

5 servings

1/2a fish's worth Cod offcuts (any part of the fish is ok, excluding the head)
10 cmKombu for dashi stock
5 tbspSake
2 tbspUsukuchi soy sauce
1Salt (to taste)
1 mediumsaucepan's worth Water
1Mitsuba, yuzu peel, etc., as garnish

Saved

Steps

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.wasmer.app/en/recipes/169306-delicious-simmered-sea-bream-with-sauce
https://cookpad.wasmer.app/us/recipes/169306-delicious-simmered-sea-bream-with-sauce

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!