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Before you jump to Ushio-jiru: My Favorite Clear Soup recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.
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Fish is one of the best meats that you can eat. You probably already know this because you’ve in all probability been told to see to it that you eat fish at least two times a week. This is particularly true if there are some issues with your heart or if your heart is unhealthy. Fish is loaded with Omega 3’s which work to process cholesterol and transform it into healthy energy. Try to eat fish twice each week.
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We hope you got insight from reading it, now let’s go back to ushio-jiru: my favorite clear soup recipe. You can have ushio-jiru: my favorite clear soup using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Ushio-jiru: My Favorite Clear Soup:
- Get 1/2 a fish's worth Cod offcuts (any part of the fish is ok, excluding the head)
- Take 10 cm Kombu for dashi stock
- Use 5 tbsp Sake
- Use 2 tbsp Usukuchi soy sauce
- Use 1 Salt (to taste)
- Use 1 medium saucepan's worth Water
- You need 1 Mitsuba, yuzu peel, etc., as garnish
Steps to make Ushio-jiru: My Favorite Clear Soup:
- Here are the washed and prepped bones, skin and offcuts of the cod. (Note: there's a piece of ginger in the photo, but I didn't use it in this recipe.)
- For how to prep the cod bones and skin, see: https://cookpad.com/en/recipes/169306-delicious-simmered-sea-bream-with-sauce - - https://cookpad.com/us/recipes/169306-delicious-simmered-sea-bream-with-sauce
- Put the bones and skin, kombu and about 5 tablespoons of sake in a pan with enough water to serve everyone. Start cooking over high heat.
- Take the kombu out just before the pan comes to a boil.
- When it comes to a boil, lower the heat to medium. Skim off all the scum - this is very important.
- While you're skimming the scum off, don't lower the heat. This is the key to making a clear soup that doesn't taste fishy.
- When there's no more scum in the pan, you can turn down the heat to low finally. Simmer gently for about 10 minutes to extract all the umami from the fish.
- You can simply flavor the soup with salt only. I mainly season it with salt, and a tiny bit of usukuchi soy sauce. It's up to you.
- Add the garnish… and it's done!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful germs from growing and spreading. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first
Cover raw fish or meat and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to make sure everything you are likely to use has been saved properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that say how long you can keep the food and whether it must go from the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. For example, you might see’eat within two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even if the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it does not indicate that the food will be harmful, but its own flavour, texture or colour may begin to deteriorate.
Following this date, the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If you plan to use an egg after its best before date, be certain that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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