Ushio-jiru: My Favorite Clear Soup

• 1/2 a fish's worth Cod offcuts (any part of the fish is ok, excluding the head)
• 10 cm Kombu for dashi stock
• 5 tbsp Sake
• 2 tbsp Usukuchi soy sauce
• 1 Salt (to taste)
• 1 medium saucepan's worth Water
• 1 Mitsuba, yuzu peel, etc., as garnish

1. Here are the washed and prepped bones, skin and offcuts of the cod.
2. (Note: there's a piece of ginger in the photo, but I didn't use it in this recipe.)
3. For how to prep the cod bones and skin, see: https://cookpad.com/en/recipes/169306-delicious-simmered-sea-bream-with-sauce
4. Put the bones and skin, kombu and about 5 tablespoons of sake in a pan with enough water to serve everyone.
5. Start cooking over high heat.
6. Take the kombu out just before the pan comes to a boil.
7. When it comes to a boil, lower the heat to medium.
8. Skim off all the scum - this is very important.
9. While you're skimming the scum off, don't lower the heat.
10. This is the key to making a clear soup that doesn't taste fishy.
11. When there's no more scum in the pan, you can turn down the heat to low finally.
12. Simmer gently for about 10 minutes to extract all the umami from the fish.
13. You can simply flavor the soup with salt only.
14. I mainly season it with salt, and a tiny bit of usukuchi soy sauce.
15. It's up to you.
16. Add the garnish... and it's done!

stock, sake, soy sauce, salt, water, yuzu

Taken from cookpad.com/us/recipes/169454-ushio-jiru-my-favorite-clear-soup (may not work)