Japanese Sliced Fish Soup Recipe

Ingredients with Measurements:
- 1 lb white fish fillet, sliced thinly
- 4 cups dashi broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced daikon radish
- 1 cup sliced green onions
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Ladle
- Soup bowls

Step-by-step instructions:

1. In a large pot, bring the dashi broth to a boil.
2. Add the sliced shiitake mushrooms, carrots, and daikon radish to the pot and simmer for 5 minutes.
3. Add the sliced fish to the pot and simmer for an additional 5 minutes.
4. Add the soy sauce, mirin, and sake to the pot and stir gently.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with sliced green onions.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 150
Fat: 2g
Protein: 20g
Carbohydrates: 12g
Sodium: 800mg

Substitutions for ingredients:
- Any white fish fillet can be used instead of the suggested one.
- Button mushrooms can be used instead of shiitake mushrooms.

Variations:
- Add tofu cubes to the soup for extra protein.
- Use vegetable broth instead of dashi broth for a vegetarian version.

Tips and tricks:
- Do not overcook the fish or it will become tough and rubbery.
- Adjust the seasoning to your taste by adding more soy sauce or salt.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in a pot on low heat until heated through.

Presentation ideas:
Serve in traditional Japanese soup bowls with chopsticks and a spoon.

Garnishes:
Sliced green onions

Pairings:
Serve with steamed rice and a side of pickled vegetables.

Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup

Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the fish is overcooked, it will become tough and rubbery.

Food safety advice:
- Make sure the fish is fresh and has been properly stored.
- Cook the soup to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Sliced fish soup is a traditional Japanese dish that has been enjoyed for centuries. It is often served as a light and healthy meal.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Region: Japanese

Taste: Savory, Umami, Mild, Fishy, Comforting