Mixed Seafood (1)
Items I've used
White Fish (3)
- Place KELP and Water in a pot over very moderate
flame so it has some soak time. Pull the kelp just as the water comes
to a boil. A little of it can be sliced into shreds to add back to
the soup. I just eat the rest.
- Wash MIXED SEAFOOD as needed and cut into small pieces.
- When you've removed the kelp, take just a little of the hot water
and mix it with the Miso until the miso is smooth.
- Add Mixed Seafood to the pot and bring it up to a simmer.
That should be all the cooking it needs.
- Stir Dashi-no-moto into the soup, then Miso. Soup
should be brought up hot but not boil at this point
- Serve hot.
- Mixed Seafood: This can be just about any
seafood, but use only non-oily fish. An oily fish overpowers the soup.
- Dashi-no-moto This is a granulated instant
dashi stock very much used in Japan today, as making Dashi the original
way is more expensive and takes careful attention. Better grades may
be labeled "Hon Dashi" (True Dashi), indicating they are actually made
from kelp and dried bonito, not cleverly faked.
- White Fish are tiny anchovies about 1 inch
long, generally sold as a frozen block of thousands of fish. just hold
a corner of the block under hot water and catch fish that fall off in
a strainer. Put the rest of the block back in the freezer.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required