Ushio-jiru: My Favorite Clear Soup

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   Here are the washed and prepped bones, skin and offcuts of the cod.

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   (Note: there's a piece of ginger in the photo, but I didn't use it in this recipe.)

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   For how to prep the cod bones and skin, see: https://cookpad.com/en/recipes/169306-delicious-simmered-sea-bream-with-sauce

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   Put the bones and skin, kombu and about 5 tablespoons of sake in a pan with enough water to serve everyone.

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   Start cooking over high heat.

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   Take the kombu out just before the pan comes to a boil.

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   When it comes to a boil, lower the heat to medium.

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   Skim off all the scum - this is very important.

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   While you're skimming the scum off, don't lower the heat.

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    This is the key to making a clear soup that doesn't taste fishy.

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    When there's no more scum in the pan, you can turn down the heat to low finally.

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    Simmer gently for about 10 minutes to extract all the umami from the fish.

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    You can simply flavor the soup with salt only.

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    I mainly season it with salt, and a tiny bit of usukuchi soy sauce.

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    It's up to you.

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    Add the garnish... and it's done!

* Per serving · 4 servings · Values may vary.

No additional tips available.