- 1/4 ounce [7 g] dried wakame [edible seaweed]
- 1/2 pound [227 g] white fish
- Salt
- 1 teaspoon [5 mL] sake [Japanese rice wine]
- 1 tablespoon [15 mL] cornflour
- 1 cup [250 mL] boiling water
- 2 1/2 cups [675 mL] fish stock
- 1 teaspoon [5 mL] soy sauce
- Monosodium glutamate [optional]
- Yuzu peel [or lemon peel]
|
- Soften wakame in water.
- Cut off the hard part in centre.
- Cut remaining wakame to 2-inch [5 cm] pieces; reserve.
- Cut fish into pieces about 1/4 inch [1 cm] thick.
- Sprinkle with a little salt and sake, and stand for 10 minutes.
- Coat with cornflour.
- Put into boiling water piece by piece and boil.
- Heat fish stock.
- Add salt to taste and reserved wakame.
- When soup boils, add soy sauce.
- Monosodium glutamate will improve the taste.
- Place fish and wakame in soup bowls.
- Pour hot soup on top.
- Put small piece of yuzu peel or lemon peel in for fragrance.
|
