JAPANESE FISH HEAD SOUP RECIPE RECIPES

Steps:

• 1 Chop any large bones in half. Place the bones in a strainer and sprinkle each side with 1-2 tbsp of salt. Set aside for 20 minutes. Cut the leek lengthwise in half, and then diagonally into thin slices. Soak in water for about 3 minutes and drain.
• 2 Bring a generous amount of water to a boil and blanch the bones. Rinse the bones gently with your fingers under water to remove any bloody clumps or scales.
• 3 In a separate pot, place the bones and konbu together with 800 ml of water. Place over medium heat and remove the konbu just before it comes to a boil. Reduce the heat to low and remove the surface scum. Add 1 tbsp of sake and simmer over medium-low heat for 10-15 minutes. Occasionally skim off any excess scum. Taste the soup and add a pinch of salt if needed.
• 4 Serve in individual bowls. Top with sliced leek and sprinkle with black pepper.

Steps:

• Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
• Trim and discard the mushroom stems. Slice the caps.
• Sauté the onion in the oil, in a large soup pot for a few minutes.
• Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
• Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
• Add the fish and mushrooms, simmering for 5-7 more minutes.
• Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
• Add the snow peas and scallions, and serve.