Best Idea to Producing Perfect Tilefish Soup (Amadai Osuimono)
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To make an extraordinary Tilefish Soup (Amadai Osuimono), below are the ingridients required:
- Use 2 of Tilefish (4 fillets).
- Prepare 1/4 of pack Shimeji mushrooms.
- Provide 1/4 of pack Enoki mushrooms.
- Get 500 ml of Japanese dashi stock.
- Use 1 pinch of yuzu peel.
- Take 1 tablespoon of Sake.
- Provide 1 teaspoon of Soy sauce.
- You need 1/2 teaspoon of Salt.
After preparing the ingridients, next you are good to make your appetizing Tilefish Soup (Amadai Osuimono) by following the guidances on this section:
- Wash the tilefish and fillet if needed. Put it into a pot with the dashi stock. Bring it to a boil (To give a nice umami flavor, I also added the head of fish)..
- When it comes to boil, turn to lower heat. Season with the sake, soy sauce and salt..
- Cut the mushrooms into smaller sizes and add to the pot. Season with salt if required and it's finished. Serve into soup bowls and sprinkle the chopped yuzu peel on the top..
- Note: I used Kombu/ kelp dashi. To make this dashi, prepare about 1000 ml of water in a pot, soak the dried kelp there and leave it for at least half day. Then when you want to use it, bring it to boil..
You can also choose from haccp, brc, and halal amadai fish, as well as from piece, block amadai fish, and whether. Amadai, japanese tilefish isolated on white background — Stock Image. In a saucepan, bring the dashi stock, salt, soy sauce, sake, and mirin to a boil. Bring it to a boil again, and remove from heat. Easy to cook with only hot water.
Recipe : Tilefish Soup (Amadai Osuimono)
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