Recipe of Any-night-of-the-week Osuimono - Clear Soup For Girl's Day Festival

Osuimono - Clear Soup For Girl's Day Festival. Matsutake Clear Soup (Pine Mushroom Osuimono) 松茸のお吸い物 - OCHIKERON - CREATE EAT HAPPY. Matsutake Soup (suimono) is a classic Japanese autumn soup with fragrant seasonal matsutake mushrooms, tofu and mitsuba herb in clear dashi broth. This type of soup does not have miso paste, and is called Suimono or Osuimono which means "food you can sip".

By adding dashi stock granules and other ingredients to the egg, it looks cute and tastes great too! Japanese Clear Soup is called osuimono (お吸い物). I touched on osuimonoin my post Shrimp Balls (Ebi Shinjo) in Clear Soup. You can cook Osuimono - Clear Soup For Girl's Day Festival using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Osuimono - Clear Soup For Girl's Day Festival

1. It's 15 cm of Kombu seaweed.
2. Prepare 1 of packet Bonito flakes.
3. It's 20 of pieces Dried sliced shiitake mushrooms.
4. Prepare 1200 ml of Water.
5. It's 1 tsp of Salt.
6. Prepare 1 tsp of Mirin.
7. It's 1/2 tsp of Soy sauce.
8. Prepare 1 of Edamame, to taste.
9. You need 2 of Imitation crab sticks.
10. You need 1 of Temaribu (decorative dried wheat gluten shaped like little balls), to taste.
11. You need 4 of Egg.
12. Prepare 1/2 tsp of Dashi stock granules (per serving).

But today's clear soup Filleting a Whiting for Japanese Clear Soup with Whiting - Matsuba Oroshi. The proper way of making a knot with whiting is to make fillets from both. Local stores only carry a VERY limit number of these packets and do not resupply often. Love these for those cold days when coffee and tea just are not what I want.

Osuimono - Clear Soup For Girl's Day Festival instructions

1. Put the water, konbu seaweed, and shiitake mushrooms in a pan and bring to a boil. Take out the konbu seaweed and shiitake mushrooms, add the bonito flakes and simmer for a little bit. Turn off the heat, take out the bonito flakes, and put in the temaribu. Finely chop the simmered shiitake and the crab sticks.
2. Put plenty of water in a separate pan and bring to a boil. Beat 1 egg with 1/2 teaspoons of dashi stock granules, and pour into the water while mixing continuously to make kakitama (beaten egg cooked in liquid). When the egg floats to the surface, scoop out with a tea strainer or slotted spoon..
3. Line a small cup with plastic wrap and put in the crab stick, shiitake mushrooms, edamame and the cooked egg from step 2. Gather the plastic wrap around and squeeze tightly. Close up with a rubber band..
4. Leave like this for about 10 minutes. Open up the plastic wrap and invert the contents into each soup bowl. Ladle in the soup, and serve..

Instead, my mind wanders to the clear soup known as suimono or, more commonly, osuimono with the honorific "o" prefix (osumashi is yet another name for it), that is a microcosm of all that washoku (traditional Japanese cuisine) stands for. The soup is based on a well-balanced, umami-packed dashi. Add the cooked rapini and sansho pepper leaves to the clams in each bowl, then pour the soup over top and serve. Remove the clams as soon as they open up to prevent overcooking them. Hinamatsuri is also referred to as Girls' Day.