Ushio-jiru: My Favorite Clear Soup

Ushio-jiru: My Favorite Clear Soup

A clear soup that isn't fishy at all. I hope you give it a go! It's so good, and actually quite easy to prepare!

Ingredients: 4 to 5 servings

Cod offcuts (any part of the fish is ok, excluding the head)
about 1/2 a fish's worth
Kombu for dashi stock
about 10 cm
5 tablespoons
Usukuchi soy sauce
about 2 tablespoons
to taste
1 medium saucepan's worth
Mitsuba, yuzu peel, etc. as garnish


1. Here are the washed and prepped bones, skin and offcuts of the cod. (Note: there's a piece of ginger in the photo, but I didn't use it in this recipe.)
2. For how to prep the cod bones and skin, see Recipe ID: 1003345.
3. Put the bones and skin, kombu and about 5 tablespoons of sake in a pan with enough water to serve everyone. Start cooking over high heat.
4. Take the kombu just before the pan comes to a boil.
5. When it comes to a boil, lower the heat to medium. Skim off all the scum - this is very important.
6. While you're skimming the scum off, don't lower the heat. This is the key to making a clear soup that doesn't taste fishy.
7. When there's no more scum in the pan, you can turn down the heat to low finally. Simmer gently for about 10 minutes to extract all the umami from the fish.
8. You can simply flavor the soup with salt only. I mainly season it with salt, and a tiny bit of usukuchi soy sauce. It's up to you.
9. Add the garnish... and it's done!

Story Behind this Recipe

The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.