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What is osuimono (Japanese clear soup)?
Osuimono (SMOKE) is a Dashi -based Japanese soup dish with soy sauce and salt.
By the way, this type of soup is sometimes referred to as sumashi-jiru, but the difference is that Sumashi-Jiru does not emphasize enjoying the ingredients (often very clear and less component ingredients). On the other hand, osuimono is a dish where the ingredients are enjoyed, as well as the broth, evenly.
In the exact sense of the word, Osuimono is uniquely consisting of three types of ingredients:
- Wandane (椀種): ingredients such as meat, seafood, tofu and fish cakes.
- Tsoma: vegetables and seaweed that complement the bowl.
- Suikuchi (吸口): Mitsuba, Yuzu Citrus, Japanese ginger (Myoga), and green onions that enhance the smell.
In this recipe, Kamaboko is Wandane, Shiitake Mushrooms are Tsuma, Mitsuba and Yuzu are Suikuchi. Therefore, it is more appropriate to call it osuimono from Sumashi-Jiru.
But it is just a technique in Japanese; In English, Osuimono and Sumachi-Jiru can be named with a clear soup.
How this recipe developed
When creating a clear Japanese soup recipe, I discussed between Oswimono and Sumashi Jiro. While both of them considered a clear soup, I felt that the soup that contains fewer ingredients would embody the best “clear soup”.
My personal preference tends towards soup with components, so I followed this tendency, but I made sure that the soup itself was clear and simple as possible, which reflects the aesthetics of traditional Japanese transparency.
If you are looking to make an authentic clear soup, encourage you to try to make this at home, embrace its simplicity and purity of flavor!
Ideas of components and replacement ideas
- Dashi broth: Dashi quality is crucial for soup. For the best flavor, I recommend homemade Katsuo Dashi, Awase Dashi or Vegan Dashi. However, instant dashi or beams are acceptable alternatives if you are short on time.
- salt: High quality sea salt is recommended. Its purity enhances the flavor of the dish skillfully without overcoming it.
- Light soy sauce and darkness: It is preferable for a mixture of two soy sauce for this recipe, because dark soy sauce alone can overcome the appearance of soup. For more details about the differences, check the soy sauce guide.
- in order to: Only a small amount is needed. If you do not have a reformer, there is nothing wrong with deleting it from the recipe.
- Yuzo: I use Yuzo peels primarily for their aesthetic and smell. They add a refreshing touch to the dish.
- Layer: Equivals with Kamaboko fish cakes, Mitsoba (wild Japanese parsley), Fu (dried gluten), and chitaki mushrooms. This layer adds both flavor, the diversity of texture to the soup, as well as improving the presentation and making the dish more colored.
Visual instructions and advice
Below is step -by -step instructions for how to make osuimono at home. For the quantities of simplified components and instructions, scroll down for Printable recipe card less.
step
Preparing the soup base
First, let’s make our soup base. Seizure of the dashi, sake and shiitake mushroom. Stir the heat to medium and let it warm until it boils.
This is the perfect way to gently cook Chitaki. Once it is about to boil, lower the heat to low heat and cook the 3 minutes before turning off the heat.
step
Adding spices
Now, a sensation in light soy sauce, dark soy sauce and salt.
Before we set the soup, let’s prepare our vessels. Put the mushrooms, chitaki, slices of kamaboko fish cake, and Fu in the bowl. I would like to arrange them in advance carefully for a nice presentation.
Finally, carefully pour hot soup into the bowl. To finish, sprinkle Mitsoba and yozo peeling slices on top. This adds fresh smell, zesty to the dish.
Enjoy as a side soup with a variety of Japanese dishes!
Instructions
Clear soup for Missu soup: What is the difference?
The clear soup is a dish where Dashi broth is the main ingredient, and we taste Dashi’s scent and its hazel. Thus, it is necessary to use high -quality Dashi to prepare clear soup. On the other hand, the Missu soup is a mico paste soup, made by dissolving Missu in the Dashi broth that was created from Ponito chips, sea herb, dried sardines, and other ingredients.
What are the white things in the clear Japanese soup?
White things on the surface of the pure soup are dried gluten, known as “Fu (麩)” in Japanese. There are many Fu species, ranging from simple white to colorful types.
What soup is a clear Japanese soup?
The term “clear soup” in English generally refers to Sumashi-Jiru or Osuimono, which are two types of clear soup with accurate differences in the ingredients.
I hope you enjoy this clear Japanese recipe for soup! If you tried it, I really appreciate it if you can Review and classification of stars in Comments below. It is also useful to share any modifications you made on the recipe with other readers. Thank you!
More Japanese soup recipes
Do you want more inspiration? Explore the Japanese Roundup post for a carefully selected group of delicious recipes to excite your next meal!
Japanese net soup (Oswonono)
This traditional osuimono is a light soup and sensation made of seasoned pash broth and minimal ingredients with a focus on elegance and simplicity.
ingredients
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