One of the cornerstones of Japanese cuisine, clear soups come in many varieties. Suimono which contain many ingredients are often termed nimono dishes and as such play a starring role in kaiseki menus. Suimono can in general be separated into two types: those which are created from a standard broth and those the broth of which are produced by the ingredients they contain. |
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mServes 6n @ sayori (halfbeak) 3 @ kogomi (a kind of bracken) 12 @ shiitake mushrooms 6 @ kinome sprigs (new leave of the Japanese prickly ash) 12 @ katakuriko (potato starch) a little Suimono Stock @ dashi (stock made from dried bonito flakes and kelp) 5 cups @ light soy sauce 1 T @ salt 1/2 tsp @1) Fillet fish into 3 parts using daimyo-oroshi technique. @@Sprinkle fillets with salt and leave long enough for salt @@to penetrate. Tie fillets together and put aside. @2) Dredge fillets in potato starch and drop into simmering water. @3) Clean shiitake, rinse quickly, and then simmer in suimono stock. @4) Boil kogomi in salted water and then place in suimono stock. @5) Place sayori, shiitake, and kogomi in a bowl and pour @@ hot suimono stock over them. Garnish with sprigs of kinome. |