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 water after cooking the corn, brought to a boil, place a piece of sea carp (≈100 g). After 10 seconds the fish will turn white – quickly remove it, transfer to a bowl with cold water, clean off the 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.
FAQ
What is Surinagashi (すりながし)?
Surinagashi is a traditional Japanese thick soup, typically made from pureed ingredients like fish (sea carp in this recipe) and vegetables (corn), resulting in a smooth, delicate, paste-like texture.
Can I substitute sea carp in this Surinagashi recipe?
Yes, Umami Guru's app can help you find suitable ingredient substitutions. For Surinagashi, other white fish like cod or snapper could be used, or even a vegetable base for a vegetarian version.
How long does it take to prepare Surinagashi?
This Surinagashi recipe takes approximately 46 minutes to prepare, making it a relatively quick and delicious option for a light meal.
Is Surinagashi served hot or cold?
Surinagashi is typically served warm, but its light and delicate nature also makes it suitable as a refreshing dish during warmer weather.
What makes Surinagashi unique compared to other Japanese soups?
Its unique feature is its smooth, pureed, and thick consistency, achieved by grinding ingredients into a paste, which differs from clear broths or soups with chunky ingredients common in other Japanese preparations.