My mother used to cook this Fish Clear Soup for special occasions, when she cooked Sushi or special rice dishes. She used a fish called ‘Hamo’ that is really delicious, but it is not available where I live now. I use firm white fish such as Snapper. Clear soup is usually seasoned with Salt and Soy Sauce. For this soup, Sake (Rice Wine) is definitely necessary.


4 Servings


4 servings White Fish Fillets *about 300g
*e.g. Snapper, Whiting, Sea Bass, Cod, Hoki, etc.
1 tablespoon Sake (Rice Wine)
1 tablespoon Potato Starch Flour
Zest of Yuzu Fruit, Spring Onion, Mitsuba, etc. *Today I added Yuzu and Mistuba

4 cup Dashi Stock *OR Water and 2 teaspoons Dashi Powder
1 tablespoon Sake (Rice Wine)
1 teaspoon Salt
1 teaspoon Soy Sauce *alter the amount according to your preference

  1. Cut Fish Fillets into bite-size pieces, place on a plate, lightly season with Salt, sprinkle with Sake (Rice Wine), and set aside for 10 minutes.
  2. Drain, then sprinkle with Potato Starch. Cook in simmering water, then gently transfer to a plate.
  3. Meanwhile, in a separate large saucepan, heat Dashi Stock and Sake. Season with Salt and Soy Sauce. Gently add cooked Fish pieces and warm up.
  4. Serve in a soup bowl, add additional ingredients for flavour and fragrance. Today I added Mitsuba and zest of Yuzu. Slice off Yuzu zest very thinly, cut into a small rectangle, make two cuts, then twist into a triangle shape.