Ingredients with Measurements:
- 1 lb. sliced fish (such as salmon or cod)
- 4 cups dashi broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tbsp. sugar
- 1/2 cup sliced scallions
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced daikon radish
- 1/2 cup sliced carrot
- 1/2 cup sliced celery
- 1/2 cup sliced onion
- 1 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
- Large pot for making dashi broth
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 packet of dashi broth and stir until dissolved.
2. Add soy sauce, mirin, sake, and sugar to the pot and stir to combine. Simmer for 10 minutes.
3. In a separate pan, heat vegetable oil over medium-high heat. Add sliced scallions, shiitake mushrooms, daikon radish, carrot, celery, and onion. Sauté for 5-7 minutes until vegetables are tender.
4. Add sautéed vegetables to the pot with dashi broth and stir to combine. Simmer for an additional 5 minutes.
5. Season sliced fish with salt and pepper. Grill fish on a grill pan or outdoor grill for 2-3 minutes on each side until cooked through.
6. Serve grilled fish with a ladle of Ushiojiru broth on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Grill fish on medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 250
- Fat: 8g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Any type of fish can be used
- Shrimp or scallops can be substituted for fish
- Any type of mushroom can be used
Variations:
- Add sliced jalapeño for a spicy kick
- Use vegetable broth instead of dashi broth for a vegetarian version
- Add udon noodles to the broth for a heartier meal
Tips and tricks:
- Use a grill pan with ridges to get those classic grill marks on the fish
- Make sure to season the fish with salt and pepper before grilling for maximum flavor
- Use fresh ingredients for the best taste
Storage instructions:
- Store leftover broth and fish separately in airtight containers in the refrigerator for up to 3 days
Reheating instructions:
- Reheat broth on the stove over medium heat until heated through
- Reheat fish in the oven at 350°F for 5-7 minutes until heated through
Presentation ideas:
- Serve in individual bowls with the fish on top of the broth
- Garnish with sliced scallions and sesame seeds
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice and a simple green salad
Suggested side dishes:
- Steamed rice
- Green salad
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it
- If the fish is sticking to the grill pan, make sure the pan is well-oiled before grilling
Food safety advice:
- Make sure fish is cooked to an internal temperature of 145°F to prevent foodborne illness
Food history:
- Ushiojiru is a traditional Japanese soup made with dashi broth and seafood
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as a light and healthy meal
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Region: Japanese