Tide soup of Scabbard fish
Cost: 200yen
Ingredient
- 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.
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