Tide soup of Scabbard fish

Tide soup of Scabbard fish

Cook Time15 minutes
Total time15 minutes
Course: Soup
Cuisine: Japanese
Author: Yuko Asano@Kuracooking
Cost: 200yen

Ingredients

  • as needed Fish bone
  • 300 cc Kelp broth
  • 2 tbsp Sake
  • 1/2 tbsp Salt
  • a little Mitsuba (Japanese parsley)
  • a lot Love

Instructions

  • Salt the swordfish and put it in boiling water after 10 minutes.
  • Add 1 to the kelp broth and season with sake and salt.
  • Serve in a bowl and top with mitsuba.

Notes

*It’s very delicious when you take the broth with fish bones.
©2021Yuko Asano

Category: recipe(all) / Fish / Soups Tag: /

Author:Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.