Tilefish Soup (Amadai Osuimono)

Name: Tilefish Soup (Amadai Osuimono)
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 Tilefish (4 fillets); 1/4 pack Shimeji mushrooms; 1/4 pack Enoki mushrooms; 500 ml Japanese dashi stock; 1 pinch yuzu peel; 1 tablespoon Sake; 1 teaspoon Soy sauce; 1/2 teaspoon Salt

Fushicche @cook_2448266

Japan

Osuimono is Japanese soy sauce based soup with a light and elegant taste. I added tilefish and mushrooms to enrich it's flavor. Garnishing with yuzu peel, gives it a wonderful accent!

Fushicche @cook_2448266

Japan

Osuimono is Japanese soy sauce based soup with a light and elegant taste. I added tilefish and mushrooms to enrich it's flavor. Garnishing with yuzu peel, gives it a wonderful accent!

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Ingredients

20 mins

2 servings

2Tilefish (4 fillets)
1/4pack Shimeji mushrooms
1/4pack Enoki mushrooms
500 mlJapanese dashi stock
1 pinchyuzu peel
1 tablespoonSake
1 teaspoonSoy sauce
1/2 teaspoonSalt

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Steps

20 mins

1

Wash the tilefish and fillet if needed. Put it into a pot with the dashi stock. Bring it to a boil (To give a nice umami flavor, I also added the head of fish).
2

When it comes to boil, turn to lower heat. Season with the sake, soy sauce and salt.
3

Cut the mushrooms into smaller sizes and add to the pot. Season with salt if required and it's finished. Serve into soup bowls and sprinkle the chopped yuzu peel on the top.
4

Note: I used Kombu/ kelp dashi. To make this dashi, prepare about 1000 ml of water in a pot, soak the dried kelp there and leave it for at least half day. Then when you want to use it, bring it to boil.