Sakana ushiojiru

Sakana ushiojiru

Fish broth

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g bones, head and trimmings of any delicate fish
2 slices fresh ginger
1 spring onion, cut into 4 pieces, plus 1 tablespoon thinly sliced spring onion extra
1 tablespoon shoyu
1 tablespoon sake
4 slices raw fish, (optional)

Method

  1. Put the fish bones, head and trimmings into a saucepan with 1.5 litres water, the ginger and spring onion. Bring to the boil, then reduce the heat to low and simmer for about 10–15 minutes, skimming off any scum that rises to the surface.
  2. Remove from the heat, allow to cool slightly and then strain into a clean pan. Stir in the shoyu, sake and salt, to taste.
  3. To serve, heat the soup to boiling and stir in the extra spring onion. Remove from the heat immediately and serve. If liked, a thin slice of raw fish can be put in each bowl and the boiling broth ladled over.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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