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500 g (1 lb) bones, head and trimmings
of any delicate fish
6 cups water
2 slices fresh ginger
1 scallion, cut into 4 pieces
1 tablespoon Japanese soy sauce
1 tablespoon sake
salt to taste
3 tablespoons finely sliced scallions
4 slices raw fish, optional
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Method:
Put fish into saucepan with water,
ginger and cut scallion. Bring to the boil, then reduce
heat and simmer, skimming surface as necessary. Cook for 10-15
minutes, then cool slightly and strain into a clean pan and stir in
soy sauce, sake and salt. To serve, heat soup to boiling and
stir in sliced scallions. Remove from heat immediately and
serve. If liked, a thin slice of raw fish can be put in each
bowl and the boiling broth ladled over.
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