Osuimono is a clear soup that may appear simple but allows you to truly taste the natural flavors of its ingredients. Adding just a pinch of salt and soy sauce helps to draw out the umami from the sakebushi, creating a restaurant quality soup full of rich, deep flavor.
- 1 package Sakebushi
- 200ml boiled water
- Pinch of salt
- ½ tsp soy sauce
- Negi (spring onion) (chopped)
- Empty the sakebushi into a bowl and pour over the boiled water. Wait for 40 seconds and remove the sakebushi.
- Add a pinch of salt and soy sauce to the soup and garnish with negi.
Note: You can pour this soup over a cooked bowl of rice and add the Sansho Simmered Scallops to create a dashi-chazuke (similar to ochazuke which uses tea instead of dashi).