Tilefish Soup | Amadai Osuimon
Osuimono is Japanese style soup with an light and elegant soy sauce taste. I added tilefish and mushrooms to enrich its flavor. In addition garnish with Yuzu, which gives a wonderful flavor!
- Tilefish (2)
- Shimeji mushrooms (1/4 package)
- Enoki mushrooms (1/4 package)
- Dashi stock (500ml)
- Yuzu (a little)
- ★Sake (1 tablespoon)
- ★Soy sauce (1 teaspoon)
- ★Salt (1/2 teaspoon )
Wash the tilefish and fillet into 3 pieces. Put them into a pot with Dashi stock. Bring it to a boil.
(To give a nice Umami, I also added the head of fish)
When it comes to boil, turn to lower heat. Season with ★ ingredients.
Cut the mushrooms into suitable sizes, add to the pot. Season with salt if required. It's done.
Serve to a soup bowl, sprinkle the chopped yuzu peel on the top.
Note: I used Konbu/ kelp dashi. To make this dashi, prepare about 1000ml of water to a pot, soak the dried kelp there, leave it for at least half day, then when you want to use it, bring to boil.
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