Let’s get down to business with this recipe. Today I’m giving you a recipe to make Osuimono, a Japanese soup that has a “clear” broth, along with vegetables and meat. I came across this recipe idea when I was looking for inspiration for what to use extra dashi for.
Oh, what is dashi you might ask? Dashi is a Japanese stock that is traditionally made from dried kelp (kombu) and dried tuna flakes (katsuabushi). If you’ve never had dashi in any form, it’s basically like getting smacked in the face with umami flavors; I personally love it, but some people are impartial to it. This recipe utilizes mostly just dashi – traditional osuimono uses only a splash of dashi, along with some soy and mirin. However, I get bored with the traditional broth, so I use just straight dashi. Does this make it not osuimono and something else instead? Well, I’m not sure, but I’m going to proceed…
Dashi can be made the traditional way using traditional ingredients, which is not hard, but takes a little bit of time. Or, you can go use instant dashi powder, which is as simple as putting some powder into water and mixing thoroughly. Or, you can use instant osuimono powder, which is a premade mix of osuimono flavors that, once again, just get mixed into water. The choice is yours, but you can get all of these ingredients at your local Asian market, or online. Regardless of what you use, you will get good flavors, though I recommend the traditional method. I’m going to provide Alton Brown’s Dashi recipe HERE, which is the recipe that I usually follow. I highly recommend to make a large amount of it, and then freeze the remainder.
Let’s also talk about charring the banana leaves. I’ve made this without charring the banana leaves, along with charring the banana leaves. Feel free to not char the banana leaves, however I believe that charring adds an additional level of bitterness that compliments the overall “umami” flavor well. I did this by using just any open flame, and proceeded by leaving the banana packets over the fire until they began to char. Alternately, you can cook the banana packets over the grill, which will consequently char and cook at the same time.
As for the mushrooms used, I used white shimeji mushrooms, but feel free to use what you can get your hands on, whether its buttons, cremini, or even portobellos. Just make sure that the mushrooms are cut into smaller pieces. Also, feel free to use any white fish you have, whether it be trout, tilapia, mahi mahi, etc.
This recipe may look complicated and complex, but just break down each step and, I promise, anyone can make this. The end product is worth it – the overall flavor development drops you straight into the center of flavor town. I will mention that this recipe is not to “fill up” on. Rather, this recipe is experience some unique flavors that you hopefully harvested yourself. Let’s get to the recipe…
Osuimono Recipe
Serves 4
4 Small Trout (Or other white fish)
1 Package Banana Leaves
1 Cup Dashi
Soy to Taste
6 oz Mushrooms
2 Garlic Gloves - Minced
1 Bunch - Scallions
Salt & Pepper
1 Lemon – Sliced thin
1 tsp Lemon Juice
1 tsp sesame seeds
1) Preheat oven to 425 degrees F.
2) Be sure that trout are gutted, cleaned, and heads cut off.
3) Salt and pepper the trout on both the outside and inside.
4) Place 1 trout in the center of a piece of banana leaf. The banana leaf piece should be big enough so that there are 2 – 3 layers of banana leaf surrounding the fish after being rolled.
5) Place 2 pieces of sliced lemon on fish, and roll the fish up into the banana leaf, folding the edges into the center so that a sealed “packet” is created.
6) Optional – Burn the outside of the banana leaves with a torch or fire.
7) Place fish packets on a sheet pan, and then place into oven. Cook until done, about 10-16 minutes. Fish will flake and will be white in color.
8) Remove fish from oven and set aside to cool.
9) While fish is cooking, place a sauté pan on stovetop and heat to medium. Grease lightly with oil.
10) Add mushrooms and garlic to pan and sauté lightly – about 4-7 minutes. Season with salt and pepper
11) Deglaze with a teaspoon of lemon juice, and then immediately add sesame seeds.
12) Sauté for another 2-3 minutes, until a light golden color has been reached. Remove from heat.
13) Split the mushrooms into 4 bowls, and place into bottom.
14) Carefully remove the meat from each fish – 1 fish is 1 portion, and place into bowl.
15) Top with scallions, salt and pepper.
16) Top the mushrooms and fish with dashi – about 1 cup per serving.
17) Top with a few dashes of soy.
