Tilefish Soup (Amadai Osuimono)
Tilefish Soup (Amadai Osuimono)

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, tilefish soup (amadai osuimono). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Tilefish Soup (Amadai Osuimono) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Tilefish Soup (Amadai Osuimono) is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have tilefish soup (amadai osuimono) using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Tilefish Soup (Amadai Osuimono):
  1. Take 2 Tilefish (4 fillets)
  2. Make ready 1/4 pack Shimeji mushrooms
  3. Get 1/4 pack Enoki mushrooms
  4. Take 500 ml Japanese dashi stock
  5. Make ready 1 pinch yuzu peel
  6. Prepare 1 tablespoon Sake
  7. Take 1 teaspoon Soy sauce
  8. Take 1/2 teaspoon Salt
Steps to make Tilefish Soup (Amadai Osuimono):
  1. Wash the tilefish and fillet if needed. Put it into a pot with the dashi stock. Bring it to a boil (To give a nice umami flavor, I also added the head of fish).
  2. When it comes to boil, turn to lower heat. Season with the sake, soy sauce and salt.
  3. Cut the mushrooms into smaller sizes and add to the pot. Season with salt if required and it's finished. Serve into soup bowls and sprinkle the chopped yuzu peel on the top.
  4. Note: I used Kombu/ kelp dashi. To make this dashi, prepare about 1000 ml of water in a pot, soak the dried kelp there and leave it for at least half day. Then when you want to use it, bring it to boil.

So that is going to wrap it up for this special food tilefish soup (amadai osuimono) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!