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We hope you got insight from reading it, now let’s go back to tilefish soup (amadai osuimono) recipe. You can cook tilefish soup (amadai osuimono) using 8 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Tilefish Soup (Amadai Osuimono):
- Prepare 2 of Tilefish (4 fillets).
- Provide 1/4 of pack Shimeji mushrooms.
- Use 1/4 of pack Enoki mushrooms.
- Take 500 ml of Japanese dashi stock.
- Get 1 pinch of yuzu peel.
- Use 1 tablespoon of Sake.
- You need 1 teaspoon of Soy sauce.
- Provide 1/2 teaspoon of Salt.
Steps to make Tilefish Soup (Amadai Osuimono):
- 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..
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