@Aburame Kuzu-uchi@
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mServes 6n @aburame (a kind of fish) 1 & 1/2 @tsuruna (a kind of leaf) 12 @shiitake mushrooms 6 @citron 1/3 Suimono Stock @dashi 5 cups @light soy sauce 1 T @salt a little 1) After rinsing aburame in water, fillet into 3 sections using sanmai- @ oroshi technique. 2) Place the fillets skin-side down and score to, but not through, the @ skin. Cut each fillet in half so that there is one piece for each bowl. @ Sprinkle lightly with salt. 3) With a brush, coat each piece of fish entirely with potato starch. Drop @ into simmering water just long enough for the heat to penetrate. @ Remove and put into ice water. Take out and drain. 4) Blanch tsuruna leaves in boiled salted water. 5) Cut each shiitake in half, leaving a bit of the stem. Simmer in suimono @ stock. 6) Place fish, shiitake, and tsuruna into soup bowls. Pour hot suimono @ stock over the ingredients and garnish with citron peel cut to @ resemble pine needles. |