Tilefish Soup (Amadai Osuimono)

1. 1

   Wash the tilefish and fillet if needed.

2. 2

   Put it into a pot with the dashi stock.

3. 3

   Bring it to a boil (To give a nice umami flavor, I also added the head of fish).

4. 4

   When it comes to boil, turn to lower heat.

5. 5

   Season with the sake, soy sauce and salt.

6. 6

   Cut the mushrooms into smaller sizes and add to the pot.

7. 7

   Season with salt if required and it's finished.

8. 8

   Serve into soup bowls and sprinkle the chopped yuzu peel on the top.

9. 9

   Note: I used Kombu/ kelp dashi.

10. 10

    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.

11. 11

    Then when you want to use it, bring it to boil.

* Per serving · 4 servings · Values may vary.

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