Ushio Jiru — Sea Bass Soup
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of ginger adds depth. The hot broth brings the ingredients together in a mellow, full-bodied texture.
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3 kg 333 gram
Servings: 4 (1 serving ≈ 334 gram)
Digestion time: 2 hour
Complete protein: ✔
Cut sea bass (1200 g) into portions, sprinkle it with table salt (10 g), and leave for 15 minutes. Rinse kombu (20 g), then slice ginger (15 g) and green onion (60 g) thinly.
Blanch the fish in boiling water for 1 minute, then rinse the pieces and drain.
Cover the fish with 1500 g water, add kombu, and bring almost to a boil. Skim the foam, add sake (15 g) and soy sauce (sugar-free) (15 g), and simmer for 15 minutes. Serve with ginger and green onion.
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