Sumashijiru is a fundamental soup dish in Japanese cuisine. Despite its clear appearance, it allows you to fully appreciate the essence of dashi broth. It is recommended for both those who love the taste of dashi and those who have not experienced it yet.
Jump to:
What is Sumashijiru?
Sumashijiru is a traditional Japanese clear soup made from dashi broth, seasoned with salt and soy sauce. "Sumashi" means clear, and "jiru" refers to soup. It is a simple yet delicious dish that allows you to enjoy the elegant flavor of dashi, commonly enjoyed not only as a regular meal but also at celebrations.
You can use any type of dashi for this dish, but I highly recommend using awase dashi, which combines kombu dashi and bonito dashi. When made with these ingredients, the umami flavor becomes even more pronounced and exquisite.
This recipe includes instructions on how to make awase dashi. However, if you would like to learn more about the process of making dashi in detail, please refer to the linked pages on "Kombu Dashi" and "Bonito Dashi."
For clear appearance
When making sumashijiru, it is recommended to use light soy sauce. Light soy sauce has a lighter color and slightly higher salt concentration compared to regular soy sauce, making it suitable for achieving the clear appearance of sumashijiru.
However, if you don't mind the soup having a slightly darker color, you can substitute regular soy sauce. There won't be a significant difference in flavor.
Typical ingredients
The ingredients commonly used in sumashijiru include mitsuba (Japanese parsley), kamaboko (fish cake), shiitake mushrooms, small shrimp, and fu (wheat gluten).
Since this soup dish focuses on enjoying the flavors of the soup itself, it is preferable to use a smaller quantity of ingredients. When the emphasis is on the ingredients themselves, it is called 'Suimono,' and in Japan, it is considered a different soup dish from sumashijiru.
Ingredients
- 6 slices kamaboko (fish cake)
- 1 shiitake mushroom
- 8 mitsuba (Japanese parsley)
Awase Dashi:
- 2 cups (480ml) water
- 0.17 oz. (5g) kombu (dried kelp)
- ½ cup (0.17oz./5g) bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp sake
- pinch of salt
- 1 tsp light soy sauce (regular soy sauce can be substituted)
Step-by-step instructions
🕒 Total 50 mins
If you already have awase dashi or another type of dashi, start from step 5. In this case, use 1 ⅔ cups (400ml) of your dashi for 2 servings.
Step 1
Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
Step 2
Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
Step 3
Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
Step 4
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which combines kombu dashi and bonito dashi, is ready.
Step 5
Cut the kamaboko into 0.2 inch (5mm) slices. Remove the stem from the shiitake mushroom and slice the cap into 6 pieces. For the mitsuba, remove the leaves from the stems.
Step 6
Put the dashi, kamaboko, shiitake mushrooms, and the seasonings (sake, salt, and light soy sauce) in a pot, and simmer until the ingredients are cooked.
Step 7
Serve in each bowl and top with the mitsuba leaves.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- It is recommended to use bowls with a color other than black on the inside. Using bowls with a bright interior will enhance visibility.
Recipe Card
Sumashijiru (Japanese Traditional Clear Soup)
Ingredients
- 6 slices kamaboko (fish cake)
- 1 shiitake mushroom
- 8 mitsuba (Japanese parsley)
Awase Dashi:
- 2 cups (480ml) water
- 0.17 oz. (5g) kombu (dried kelp)
- ½ cup (0.17oz./5g) bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp sake
- pinch of salt
- 1 tsp light soy sauce (regular soy sauce can be substituted)
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
- Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which combines kombu dashi and bonito dashi, is ready.
- Cut the kamaboko into 0.2 inch (5mm) slices. Remove the stem from the shiitake mushroom and slice the cap into 6 pieces. For the mitsuba, remove the leaves from the stems.
- Put the dashi, kamaboko, shiitake mushrooms, and the seasonings (sake, salt, and light soy sauce) in a pot, and simmer until the ingredients are cooked.
- Serve in each bowl and top with the mitsuba leaves.
Notes
- If you already have awase dashi or another type of dashi, start from step 5. In this case, use 1 ⅔ cups (400ml) of your dashi for 2 servings.
- You can store it in the refrigerator for up to 2 days.
Leave a Reply