Name: Clear Soup with Seafood Sticks (O-sumashi)
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 mitsuba sprigs or 4 chives and a few sprigs of mustard and cress; 15 ml/1 tbsp shoyu; 4 seafood sticks; 7.5 ml/1½ tsp salt; grated rind of yuzu (optional), to garnish; 400 ml/14 fl oz/1⅔ cups first dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This delicate soup, called O-sumashi, which is often eaten with sushi, is very quick to make if you prepare the first dashi beforehand or if you use freeze-dried dashi-no-moto.

Ingredients

4 mitsuba sprigs or 4 chives and a few sprigs of mustard and cress

Asia
Japan
Fish course
Pescatarian
Soup

Method

Mitsuba leaves are normally sold with the stems and roots on to retain freshness. Cut off the root, then cut 5cm/2in from the top, retaining both the long straw-like stem and the leaf.
Blanch the stems in hot water from the kettle. If you use chives, choose them at least 10cm/4in in length and blanch them, too.
Take a seafood stick and carefully tie a

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Clear Soup with Seafood Sticks

O-sumashi

Ingredients

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