“Ushio-jiru” (Fish Soup)

This is a soup taken from fish bones and the head part of the fish. Any fish is OK but large fish like sea breams with white meat are suitable. Please clean the fish before cook. You can eat this soup with shredded white onions, shredded skin of yuzu, or “mitsuba” (green leaves).

Ingredients (for 4 servings)
Fish bones　　　　　400g
Salt (a)　　　　　　　20g
Water　　　　　　　800㏄
Sake　　　　　　　　160㏄
Kombu　　　　　　　1pc
Salt (b)　　　　　　　2g
Soya-bean sauce　　　5㏄

80C of water　　　　　1,000cc

How to cook
1. Remove fish scales. Wash out blood vessels.
2. Wipe fish bones with kitchen paper. Scrub salt (a) into fish bones. Leave fish for 30 minutes.
3. Pour 80C of water onto the fish. Drain as soon as the fish become white. Wash with cold water. Remove remained scales and small bones. Wipe with kitchen paper.
4. Place fish bones, water, sake, and kombu in a pan. Heat to boil. Remove bubbles and change heat to low.
5. Cook at low heat for 20 minutes. Remove bubbles.
6. If all the scales have been removed, add salt (b) and soya-bean sauce. The soup is ready.