Osumashi Recipe

	Osumashi Soup Recipe - Clear Soup Recipe

	Recipe to make osumashi soup - Recipe to make Japanese clear soup Osumashi recipe or clear soup recipe is an elegant and perfectly clear soup served in all famous Japanese restaurants. The secret to cooking a perfect Japanese clear soup is the dashi because you must not use too much katsuobushi to cook the stock. Ingredients for osumashi recipe / Ingredients for Japanese clear soup recipe 1/3 packet instant dashi (ready-to-use powdered stock) or 1 1/2 tablespoon katsuobashi (dried shaved bonito flakes) or 280 ml chicken, fish or vegetable stock 280 ml water 8 green beans 2 thin slices chicken breast meat finely chopped carrot, chives and shallot How to make Osumashi / How to make Clear Soup bring water to a boil in a saucepan add in the instant dashi and stir slowly if you use katsuobashi, bring water to a boil and simmer the katsuobashi in the water for five minutes filter the soup through a fine sieve to obtain stock that is perfectly clear if you use any other types of stock, throw away the fat and filter properly to obtain a clear stock cut green beans into equal lengths as per the clear soup recipe cook beans in hot water until crisp separate the green beans into two bundles wrap a slice of chicken meat around a bundle of beans heat stock using medium temperature immerse the bundles of beans and chicken into the stock as per the osumashi recipe change heat to a very low simmer when chicken is cooked, remove and place a bundle into each serving a bowl this osumashi recipe can make two Japanese soup bowls of clear soup pour the stock into the serving bowl as per the Japanese clear soup recipe sprinkle the osumashi soup with the finely chopped carrot, chives and shallots serve the Japanese clear soup while hot

	More Sushi Recipes

All trademarks are the property of their respective owners.

Osumashi Soup Recipe - Clear Soup Recipe

Recipe to make osumashi soup - Recipe to make Japanese clear soup