Entree: Japan – Tohoku – こづゆ ➤ Kozuyu (Clear seafood-and-vegetable broth with small fish and fu, a traditional celebratory soup from Tohoku)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 cups (960 ml) water
- 1 (4 x 4 in / 10 x 10 cm) piece dried kombu (about 4 g)
- 0.5 oz (15 g) katsuobushi (dried bonito flakes)
- 6 cups (1.4 L) dashi stock (if using prepared stock)
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) sake
- 1 tsp (5 g) salt, or to taste
- 1/2 lb (225 g) firm white fish fillets, boneless, cut into 1-inch pieces
- 6 large shrimp, peeled and deveined, approx. 6 oz (170 g)
- 4 dried shiitake mushrooms, rehydrated and sliced, approx. 1 oz (28 g) rehydrated
- 8 oz (225 g) satoimo (taro) or small taro, peeled and halved
- 1/2 cup (60 g) fu (wheat gluten) pieces, torn to bite size
- 1 medium carrot, thinly sliced or cut into decorative rounds, approx. 4 oz (115 g)
- 2 tbsp (30 g) chopped spring onion
- 1 tsp (2 g) grated yuzu zest or lemon zest

Instructions

1. Make dashi: In a pot, combine 4 cups (960 ml) water and the kombu; heat until just before boiling, remove kombu, add katsuobushi, simmer 30 seconds, remove from heat and strain to yield about 4 cups (960 ml) dashi. Alternatively use 6 cups (1.4 L) prepared dashi and skip kombu/katsuobushi step.
2. Return strained dashi to the pot and bring to a gentle simmer. Add mirin, soy sauce, sake and salt; taste and adjust seasoning.
3. Add the taro and simmer 8–10 minutes until just tender. Add sliced shiitake and carrot and cook 3–4 minutes until vegetables are tender-crisp.
4. Gently add the white fish pieces and shrimp to the simmering broth and cook 2–3 minutes until proteins are just cooked through.
5. Stir in the fu pieces and warm them through for 1–2 minutes. Do not boil vigorously to preserve clear broth.
6. Adjust seasoning, ladle into warmed bowls, and garnish with chopped spring onion and a little grated yuzu zest. Serve immediately.