Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock)
Dining with the Chef - Season 3

Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock) ()

Rating

Available  to rent or buy

DESCRIPTION

The theme for this episode is "cutting". We take a look at ushio-jiru soup using an in-season fish, sea bream. We'll show you how to fillet a sea bream and create a delicious soup with a fantastic aroma. It's garnished with iris-shaped udo and rapini to add a lovely touch of spring. The second dish is rice with sea bream, which uses dashi and leftover fish from the ushio-jiru soup, bringing out the umami of the sea bream.