Surinagashi (すりながし)
Japan
Traditional Japanese thick soup made from sea carp, corn, and a fragrant broth. Nutritious with a delicate paste-like texture, suitable as a light dish in hot summer.
Ingredients
- 100 g sea carp
- 150 g corn
- 600 ml water
- 0.5 tsp salt
- 1 pcs green onion
Steps
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Remove the corn cob, pour 600 ml of water into a pot, bring to a boil and cook the corn for 8–10 minutes until tender. Then transfer the corn to a colander, leaving the broth in the pot.
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Cut the corn into four pieces, cut the kernels off with a knife and mash them into a paste.
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In the remaining boiled water add a piece of sea carp (≈100 g). After 10 seconds the fish will turn white – quickly remove it, place it in a bowl of cold water, and clean off scales and slime.
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In a clean pot pour 600 ml of water, add the sea carp and 0.5 tsp of salt. Bring to a boil, reduce heat to low and simmer for 10 minutes, making sure the bubbles rise 2–3 cm.
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Remove the fish, strain the broth through a sieve. Gradually pour the broth into the bowl with the mashed corn, mix well and strain the mixture again through a sieve.
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Remove the skin and bones from the fish, break the flesh into small pieces, grind it in a mortar (or with a blender) into a paste, adding small portions of broth as needed.
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Transfer the mixture to a pot, heat it, add more salt if needed. Just before it reaches a boil turn off the heat and garnish the soup with diagonally sliced green onion.