Ingredients with Measurements:
- 4 cups of water
- 1 piece of kombu (dried kelp)
- 1/2 cup of bonito flakes
- 1/2 pound of salmon fillet
- 1 small daikon radish, peeled and sliced
- 1/4 cup of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of sugar
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
Step-by-step instructions:
1. In a large pot, bring 4 cups of water and a piece of kombu to a boil over high heat.
2. Once the water boils, remove the kombu and add 1/2 cup of bonito flakes to the pot.
3. Turn off the heat and let the bonito flakes steep for 5 minutes.
4. Strain the broth through a fine-mesh strainer and discard the bonito flakes.
5. In a small saucepan, combine 1/4 cup of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, and 1 tablespoon of sugar.
6. Heat the saucepan over medium heat and stir until the sugar dissolves.
7. Cut the salmon fillet into bite-sized pieces and season with salt and pepper.
8. Add the salmon and sliced daikon to the broth and bring to a simmer over medium heat.
9. Cook for 5-7 minutes or until the salmon is cooked through and the daikon is tender.
10. Add the soy sauce mixture to the pot and stir gently.
11. Serve the ushiojiru in bowls and garnish with thinly sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 6g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 1300mg
Total carbohydrate: 11g
Dietary fiber: 2g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish such as cod or halibut.
- If you can't find daikon, you can use turnips or carrots instead.
- If you don't have mirin, you can use a sweet white wine or rice vinegar.
- If you don't have sake, you can use dry white wine or chicken broth.
Variations:
- Add some sliced shiitake mushrooms to the broth for extra flavor.
- Use chicken or vegetable broth instead of water for a richer broth.
- Add some udon noodles to the pot for a heartier soup.
Tips and tricks:
- To make the broth even more flavorful, let the bonito flakes steep for up to 10 minutes.
- Don't overcook the salmon or it will become tough and dry.
- Taste the broth before adding the soy sauce mixture and adjust the seasoning as needed.
- If you want a milder flavor, use less soy sauce.
Storage instructions:
Refrigerate any leftover ushiojiru in an airtight container for up to 3 days.
Reheating instructions:
Reheat the ushiojiru in a pot over medium heat until heated through.
Presentation ideas:
Serve the ushiojiru in individual bowls and garnish with thinly sliced green onions.
Garnishes:
Thinly sliced green onions
Pairings:
Serve the ushiojiru with a side of steamed rice and a simple green salad.
Suggested side dishes:
Steamed rice and a green salad
Troubleshooting advice:
- If the broth is too salty, dilute it with some water.
- If the salmon is overcooked, it will become tough and dry. Make sure to cook it just until it's cooked through.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.
- Store any leftover ushiojiru in the refrigerator and consume within 3 days.
Food history:
Ushiojiru is a traditional Japanese soup made with fish broth and various ingredients such as fish, vegetables, and tofu. It's often served as a light and healthy meal.
Flavor profiles:
Ushiojiru has a savory and umami flavor from the fish broth and soy sauce. The daikon adds a slightly sweet and earthy flavor, while the salmon provides a rich and buttery taste.
Serving suggestions:
Serve the ushiojiru as a light and healthy meal for lunch or dinner. It's perfect for cold winter days or when you're feeling under the weather.
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Region: Japanese