Japanese Clear Soup with Whiting (Kisu no Osuimono)

Method6 steps · about 15 min

1. 1

   Step 1: Cut all four small whiting fillets lengthwise through the center, leaving 1–1.5 cm intact at the tail end.

   Uses 4 small whiting fillets, about 12 cm long

2. 2

   Step 2: Tie the two split ends of each fillet from step 1 into a single overhand knot, keeping the tail connection intact.

   Uses four split whiting fillets

   
3. 3

   Step 3: Bring enough separate fish-cooking water to a boil in a saucepan, then reduce the heat to a gentle simmer.

   Uses Water for cooking the whiting knots, as needed; discarded

4. 4

   Step 4: Add all four whiting knots from step 2 to the gently simmering water from step 3. Check after about 30 seconds, but cook longer if needed until the fish is fully opaque and cooked through, reaching 63°C at its thickest point. Lift out with a slotted spoon, briefly cool in ice water, then drain and place one knot in each of four serving bowls. Discard both cooking and cooling waters.

   Check the small whiting knots · 1 minUses four raw whiting knots · gently simmering fish-cooking water · Ice water for briefly cooling the fully cooked fish; discarded

   
5. 5

   Step 5: In a separate saucepan combine all 800 ml ready ichiban dashi, 2 tsp light soy sauce, 2 tsp sake and ⅔ tsp salt. Bring to a boil and dissolve the salt.

   Uses 800 ml ready ichiban dashi stock · 2 tsp light soy sauce · 2 tsp sake · ⅔ tsp salt

6. 6

   Step 6: Pour the hot clear soup from step 5 into the four bowls containing the fully cooked whiting from step 4. Add one of the four mizuna leaves to each bowl and serve hot.

   Uses complete hot seasoned dashi soup · four drained fully cooked whiting knots · 4 mizuna leaves