The Recipe of the Week

from "Stone Soup"



Serves 2 20 min. 89 kcal


2 sweetfish (ayu)
1/4 bunch spinach
2 cups dashibroth
pinch salt
dash soy sauce
4-6 thin slices naruto (pressed fish)


1 . Lightly salt and broil the sweetfish, browning both sides. 2. Boil the spinach in lightly salted water I or 2 minutes, and soak in a bowl of water for a few minutes to mellow its flavor.
3. Heat the dashj broth (page 222). Season with salt and soy sauce .
4. Gut and scale the sweetfish (page 224). Cut each fish in half.
5. Arrange I whole fish in each soup bowl. Dry the spinach (2) and cut it into bite-sized pieces. Place some spinach and naruto in each bowl and pour the broth (3) over.

Copyright 2000 Setsuko Watanabe

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