Japanese Clear Soup with Whiting (Kisu no Osuimono)
Whiting is often served in clear soup at special occasions because of its elegant taste and white meat. Make a knot from a fillet and serve with a green leaf in a dashi-based clear soup.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 whiting fillets ((note 1))
- 800ml/1.7pt dashi stock ((note 2))
- 2 tsp light soy sauce
- 2 tsp sake
- ⅔ tsp salt
- 4 Mizuna leaves ((note 3))
Instructions
- 1
Cut each fillet in the centre lengthwise, leaving 1-1.5cm intact at the tail end.
- 2
Make a knot using two split ends of the fillet (see the photo in the post).
- 3
Bring water in a saucepan to a boil, reduce the heat to gently simmer.
- 4
Add the whiting knots to the boiling water and cook for 30 seconds (note 4). Transfer them to serving bowls using a slotted spoon or a netted strainer to serving bowls.
- 5
Add the Clear Soup ingredients ito a saucepan and bring it to a boil.
- 6
Pour the clear soup into serving bowls, add a green leaf to each bowl and serve while hot.