Clear Soup With Butterfish

Mrs. Takeo Isoshima

Servings 6

• Osumashi–(clear soup–see page 19).
• ½ lb. salted butterfish

Cut butterfish into ½-inch slices and soak in cold water for half a day, changing the water 2 or 3 times. Boil fish in plain hot water, drain. Place one or two pieces of fish in soup bowl and pour boiling hot osumashi over fish. Serve with a piece of lemon rind or green onions cut fine.