Steamed Glassfish with the vessel (SHIRAUO FUTAMI-MUSHI)

The season of glassfish is from February to April in Japan.
Steam the glassfish with light soup once, And put the YOSHIO-AN into the top of the vessel.
Taste is slightly different from the CHIYAWAN-MUSHI（Savory steamed egg Custards with assorted ingredients)

Ingredients

• Glassfish
• Egg
• YOSHINO－YUZU
• Ginger

seasoning

• Japanese soup stock
• Light color soy source
• Salt
• Sweet sake
• Sake

How To Make

1. The glassfish wash with water, and Immerse in TATESHIO for 30 minutes.
2. Mix 3.5cups of Japanese soup stock, 1 cup of beaten egg, a little of salt, A little of Light color soy source.
3. Steam the glassfish with soup of ②.
4. Mix 12 cups of Japanese soup stock, 1 cup of Sweet sake、0.5 cup of Light color soy source、0.5 cup of salt, and simmer.
5. Put insert bonito in.
6. Put YOSHIO-KUZU into the soup stock which is doing the insare bonito and make YOSHINO-AN.
7. Pour the Yoshino- An from top of the vessel, and squeeze ginger.

TATEJIO

With salt water of the density (3%) that is about the same as seawater. And mix 1 teaspoonful of the salt per 180 cc（0.026gal）of water.

The meaning of SASHIGATUO (INSERT SRIED SLICE BONITO)

Mix seasoning and cook once、by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.

How to make SASHIKATUO (INSERT BONITO)

1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
3. A dry sliced Bonito sinks, filter it through a lead and warm.

YOSHIO-Kuzu way of dissolving

Mix seasoning and cook once、put SASHIGATUO into seasoned soup, and dissolved YOSHIO-KUZU by water, then into the mixed soup stock.
Yoshino-kudzu and water are the same amount.

YOSHIO-AN (KUZU-SOURCE)

1. Mix 12 cups of Japanese soup stock, 1 cup of Sweet sake、0.5 cup of Light color soy source、0.5 cup of salt, and simmer.
2. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
3. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
4. A dry sliced Bonito sinks, filter it through a lead and warm.
5. Dissolved YOSHINO－KUZU with water, put it in a soup , and make a KUZU-SOURCE ( YOSHINO-AN)

About the comparison ratio to seasoning

The seasoning ratio of seasoning displays it by a comparison calculation, please change the size of a measuring cup or the vessel according to the Number of people.