潮汁 How To Make Clear Soup Of Sea Bream
鯛は脂質が少なく淡白ですが、とても良い香りと旨みがある上品な食材です。
そんな鯛の旨みを引き出す潮汁の作り方の紹介です。
とても簡単ですので是非お試し下さい。
【材料】
鯛のあら、葱、昆布、木の芽（秋には柚子の河など旬の吸い口を添えます）
【作り方 手順】
１．湯が沸騰したら、アラを潜らせます
２． 白く霜降りになったら、引き上げます
３．流水で丁寧に洗って、生臭さをとります
４．昆布の表面をサッと洗い鍋へ
５．アラも一緒に水から煮ます
６．始めは強火で煮ます
７．煮えたら沸騰しないように弱火にし丁寧に灰汁をとります
８．さらに灰汁をとりながら白濁した汁が透明になるまで煮ます
９．塩で味を整えたら完成
Very authentic Japanese cuisine.
A sea bream is low in fat and has bland taste, but is known to have rich umami and aroma. This recipe was originally made by fishermen. It is simple but very tasty.
Cooking ingredients
head, bones, fins, etc. of sea bream (meat could be eaten as sashimi)
kelp
spring onion
1. soak fish parts in boiling water
2. take out them from the pan as soon as they get white
3. wash them by cold running water
4. rinse surface of kelp and put it into the pot with clear water
5. put fish parts into the pot as well
6. cook over high heat at first
7. when boiled, turn down the heat and take the lye carefully
8. keep heating gently and taking the lye until soup gets clear
9. when it gets clear, add salt
that’s it!
Enjoy aroma of the sea.
