Hearty miso-based soups like Tonjiru and Torijiru are wintertime staples in Japan, but they can also be made using fish. This Burijiru is a fish miso soup made with Buri or Japanese Amberjack (a.k.a. Yellowtail). This fish is often sold as Hamachi in the US, but it's a misnomer because Hamachi describes an earlier stage of this fish's development cycle, and what's typically sold in the US is fully matured Buri.
If you can't find it, this miso soup recipe will work with any firm fish with a lot of fat and connective tissue, such as salmon, cod, or monkfish. Ideally, you also want a mix of bony areas and meat because it will give you a more flavorful stock. I like using the collar (Kama) for this, but you can also use the head and backbone along with pieces of the filets.
There are two critical factors to prevent fishiness in cooked fish, and they both involve minimizing the compound trimethylamine oxide, which is found in the blood and tissues of all marine animals. When bacteria and enzymes break it down into trimethylamine, it results in a fishy odor. Because there is a high concentration of trimethylamine oxide in fish's blood, it is super important to use the freshest fish you can find and remove as much blood from it as possible.
As for the vegetables, I used about 400 grams of a mixture of root veggies and mushrooms, but this is flexible, and you can use whatever you have on hand.
Welcome to my Secret Stash!
I’m Marc Matsumoto, creator of No Recipes and author of the award winning cookbook Ultimate Bento. You’ve stumbled upon my secret stash with over 300 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy this recipe below, please consider becoming a member to access the rest of my private cookbook and get updates with my latest recipes.
- ✓ No ads
- ✓ Access the full stash of over 100 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Units
Ingredients
- 400 grams buri with bones
- 4 cups dashi
- 145 grams daikon sliced
- 85 grams shiitake mushrooms trimmed and sliced
- 85 grams burdock root sliced
- 85 grams carrots sliced
- 15 grams ginger peeled and thinly sliced
- 2 scallions thinly sliced
- 3 tablespoons miso to taste
Instructions
-
Boil a pot of water and put any bony parts of 400 grams buri in a bowl (leaving any meaty parts for the end). Pour the hot water over the fish until the surface layer becomes opaque (about 10 seconds)
-
Drain the fish and rinse with cold water. Use a small spoon to scrape out any dark areas with clotted blood.
-
Add the cleaned buri to a pot along with 4 cups dashi and bring to a boil. If you did a good job cleaning it, there shouldn’t be any scum that floats to the surface, but if you see any impurities float to the surface, skim them off.
-
Add 145 grams daikon, 85 grams shiitake mushrooms, 85 grams burdock root, 85 grams carrots, and 15 grams ginger and simmer until tender (about 15-20 minutes).
-
Add 3 tablespoons miso to a ladle and dissolve by adding soup and stirring. Both dashi and miso vary wildly in salt, so taste the soup and add more miso if needed. I ended up adding another tablespoon of miso.
-
Add any meaty parts of the buri and 2 scallions and simmer until the fish is cooked, but do not let it boil.
Comments
No Comments