Hakata Tomari Jiru
Hakata Tomari Jiru is a traditional Japanese seafood soup originating from the coastal city of Fukuoka, located on the island of Kyushu. This dish is cherished for its rich umami flavor, primarily brought about by the combination of fresh seafood and miso paste. The name "Tomari Jiru" translates to "staying soup", suggesting a comforting and homely dish often enjoyed in local households. Hakata, known for its vibrant food culture, has perfected this recipe, celebrating the bounty from the sea.
Ingredients
- Fish (preferably red snapper or sea bream) - 500g
- Clams - 300g
- Miso paste - 3 tablespoons
- Dashi stock - 4 cups
- Tofu - 200g
- Green onions (chopped) - 2 stalks
- Ginger (grated) - 1 tablespoon
- Sake - 2 tablespoons
- Soy sauce - 1 tablespoon
- Salt - to taste
- Water - as needed
Preparation
Preparing the Ingredients
Start by thoroughly cleaning the fish and clams. The fish should be filleted, and the bones can be used to enhance the flavor of the soup. Soak the clams in salted water for at least 20 minutes to expel any sand or grit. Cube the tofu into bite-sized pieces and chop the green onions finely.
Making the Dashi
To prepare the dashi stock, bring 4 cups of water to a gentle simmer. Add the pre-soaked kombu and dried bonito flakes to the pot. Allow the water to just come to a boil before removing the kombu. Strain the bonito flakes and set the clear dashi stock aside.
Cooking Process
Sautéing the Aromatics
In a large pot, add the grated ginger and half of the chopped green onions. Sauté over medium heat until fragrant.
Simmering the Soup
Add the prepared fish bones to the pot and pour in the dashi stock. Incorporate sake and a splash of soy sauce, then bring the mixture to a simmer. Cover and let it simmer gently for about 15 minutes to infuse the flavors.
Adding the Main Ingredients
Remove the fish bones from the stock, then add the fish fillets and clams to the pot. Let them cook until the clams open and the fish becomes opaque. Stir in the cubed tofu gently to avoid breaking it apart.
Incorporating Miso Paste
In a small bowl, mix the miso paste with a bit of the hot soup broth to create a smooth mixture. Gradually add this back into the pot, ensuring the soup remains at a low simmer rather than boiling, to preserve the delicate flavors of the miso paste.
Serving and Enjoying Hakata Tomari Jiru
Ladle the soup into bowls, garnish with the remaining chopped green onions, and serve hot. Enjoy the Hakata Tomari Jiru with an accompaniment of steamed rice and pickled vegetables, which balance the soup's savory and slightly sweet profile. For an additional experience, consider using a cooking timer to ensure each step is executed precisely, preserving the authentic taste of this beloved Hakata specialty. The key to fully enjoying this traditional delight lies in savoring each of its rich, umami-filled spoonfuls, celebrating both the culture and culinary traditions of Fukuoka.