Here's a really simple to make soup that is exquisite to the taste.
All you need is Fish, Dashi and Salt.
(https://lh3.googleusercontent.com/-rDoGSbntG-8/VidaQ0ZhsLI/AAAAAAAAGPU/HMHTcpT0vVM/s720-Ic42/Spanish%252520Flag%252520Ushio%252520Jiru%252520soup.jpg)
https://gaspinggurami.wordpress.com/2015/10/22/ushiojiru-delicious-clear-soup/
Itadakimasu!
LL
Lawrence, kudos, AGAIN!, for another winning exotic recipe for us...speaking in behalf of myself and other rookie Westerners.
I had to look up Dashi and now wonder what I'm getting at Japanese restaurants like Bonsai and Kanki among others when they serve their Miso soup. Instant? Or konbu kelp made?
Bummer the fishing yielded so little catches but you certainly made the most of it and your presentation was superb.
Arigato gozaimasu!
Steve
Lovely. Did you use bonito flakes (I don't see any) and kombu to make the dashi?
Apologies for the slow reply gentlemen. I had been holed up in the printing pressroom overseeing the November issues of my company's magazines. It's an 18-hour day so I'm usually drained when I sign off the last sheet and go home.
Yes, the Dashi (it means soup stock) this time is only Konbu (kelp).
I didn't use bonito flakes into the dashi as it will be too overpowering in flavour for the snapper.
HTH,
LL
Thanks for the report and the recipe.
Is the konbu dried? From Japan? Recommendations?
Quote from: swill88 on October 29, 2015, 03:22:05 PM
Thanks for the report and the recipe.
Is the konbu dried? From Japan? Recommendations?
Yes, it's dried Konbu kelp from Hokkaido.
For making Dashi stock, I prefer the thick, broad leafed type of Konbu. When choosing, pick those which have the most white mouldy looking deposits on the leaf.
HTH,
LL