A delicate and comforting Japanese soup featuring kajika fish gently poached in a clear, umami-rich dashi broth. This seasonal dish celebrates subtle flavors, pure ingredients, and the art of mindful preparation. Its clarity and grace mirror the culinary philosophy of Japanese home cooking—uncomplicated yet deeply nourishing, both for the body and the spirit.
Ingredient Breakdown
The foundation of Kajikajiru lies in a carefully crafted dashi, specifically Ichiban Dashi, made from kombu (dried kelp) and katsuobushi (bonito flakes). Kombu is gently simmered to draw out its glutamates, then removed just before boiling to preserve its mild flavor. Katsuobushi is steeped briefly to impart smoky, savory depth. Together, they create a broth that is light in body but rich in nuance.
Kajika fish, a freshwater species native to Japan, brings a gentle sweetness and soft texture to the soup. When unavailable, firm white fish such as cod, rockfish, or snapper offer a suitable alternative. What matters most is a clean, mild profile that doesn’t overpower the delicate broth.
Sake enhances the aroma and rounds out the flavors, while light soy sauce (usukuchi) adds subtle saltiness without darkening the broth. A touch of salt completes the seasoning, giving the soup its understated savoriness.
Daikon and carrots, when included, offer a hint of earthiness and gentle sweetness. Garnishes like julienned ginger, mitsuba, or finely sliced scallions elevate the aroma and visual presentation, adding the final stroke of refinement.
Step-by-Step Preparation Guide
Begin by preparing the dashi. Gently wipe the kombu with a damp cloth, keeping its white surface intact—this is where the umami lives. Place the kombu in a pot with fresh water and warm it slowly. Remove the kombu just as small bubbles form along the edge, avoiding any bitter notes. Bring the water to a boil, then remove it from the heat before sprinkling in the katsuobushi. Let it steep for under a minute, then strain the broth carefully through cheesecloth. The resulting liquid is golden, clear, and brimming with subtle depth.
Turn to the kajika next. Make sure it’s thoroughly cleaned—scaled, gutted, and optionally scored along the sides to help it cook evenly. To minimize strong aromas and create a cleaner flavor, briefly blanch the fish. Dip it into boiling water for several seconds, then immediately transfer it to an ice bath. Pat dry gently before proceeding.
Pour the prepared dashi into a clean saucepan and add sake. Bring to a gentle simmer over medium heat, then carefully lower the fish into the broth. Cook for 5 to 7 minutes, allowing the fish to turn opaque and tender. Avoid rapid boiling; too much agitation will cloud the broth and disturb the fish’s integrity. Skim off any foam or impurities as they rise.
If using vegetables, add them at the appropriate time—either simmer them in advance until just tender or add them midway through the fish’s cooking time. Daikon and carrots should be soft but retain shape and color.
Once the fish is cooked through, remove it gently and set aside. Season the broth with soy sauce and salt, starting with minimal amounts and adjusting gradually. The broth should remain delicate and balanced—never sharp or overpowering.
Place a portion of fish into each bowl. Pour the hot seasoned broth over it, followed by slices of daikon and carrot if included. Garnish with matchstick-cut ginger, a sprig of mitsuba, or a scatter of scallions. The soup should be served immediately, at its aromatic and visual peak.
Recipe Tips & Frequently Asked Questions
Always remove kombu just before boiling to avoid bitterness
Overcooking kombu can release unwanted sharpness that muddies the broth’s flavor. Gentle extraction is key.
Use fresh kajika or firm white fish with clean flavor profiles
The subtle broth relies on a mild fish—strong-tasting varieties may overwhelm the balance.
Blanching fish removes impurities and sharp odors
A quick dip in boiling water followed by an ice bath helps achieve a cleaner, more refined broth.
Add vegetables in stages to avoid overcooking
Daikon and carrot can be simmered separately or introduced partway to maintain their texture.
Avoid over-seasoning—the broth should remain soft and clean on the palate
Usukuchi soy sauce and salt should support the natural flavors, not dominate them.
Can I use store-bought dashi instead of making it from scratch?
Yes, but fresh dashi provides superior clarity and aroma. If using store-bought, choose a high-quality brand with minimal additives.
What’s the best way to store leftover soup, if any?
Store in an airtight container in the fridge for up to one day. Reheat gently to avoid breaking the fish or clouding the broth.
Can this be made vegetarian or vegan?
Replace fish with tofu or vegetables and use kombu-only dashi (skip katsuobushi) to create a plant-based version.
How do I ensure my broth stays clear and clean-tasting?
Skim frequently, avoid boiling vigorously, and remove fish or vegetables once they are cooked.
What to Serve With This Recipe
Steamed white rice is the ideal companion to Kajikajiru. Its neutral flavor balances the soup and completes the meal. Lightly pickled vegetables such as tsukemono bring contrast and brightness, while a side dish of chilled tofu topped with grated ginger and soy offers a refreshing counterpoint. Sip on warm sake or fragrant green tea for a serene and grounding finish.
Creative Variations
For a change in protein, use snapper, cod, or even trout—each brings its own nuance while maintaining the gentle tone of the soup. Add enoki mushrooms or shungiku (chrysanthemum greens) for added texture and herbal complexity. To create a more substantial version, stir in a spoonful of shiro miso and reduce soy for a creamy, fusion twist. During warmer seasons, Kajikajiru can be served slightly chilled, adjusted with a touch more salt and citrus to refresh the palate.
A bowl of Kajikajiru is more than just soup—it’s a reflection of harmony, patience, and the refined elegance of Japanese cooking. With a focus on fresh fish, delicate broth, and thoughtful preparation, this recipe is a celebration of simplicity and depth. Whether part of a larger meal or enjoyed quietly on its own, this dish honors the art of balance in both flavor and spirit.
Ingredients
For the Broth and Fish:
4 cups (about 1 liter) Dashi stock (Ichiban Dashi preferred for clarity and refined umami)
1 tbsp sake (Japanese rice wine)
1–2 tsp soy sauce (usukuchi/light soy sauce recommended for a pale finish)
1/2 tsp salt (or to taste)
2–3 medium-sized Kajika fish (cleaned, scaled, and gutted; cod, rockfish, or snapper may be used as alternatives)
To make Dashi from scratch:
4 cups water
10g kombu (dried kelp)
20g katsuobushi (bonito flakes)
For Vegetables and Garnish (Optional):
1/4 cup daikon radish, thinly sliced into rounds or rectangles
1/4 cup carrots, thinly sliced
Fresh ginger, julienned (for garnish)
Mitsuba (Japanese parsley) or finely sliced green onions/scallions (for garnish)
Instructions
Make the Dashi (if preparing from scratch):
Begin by gently wiping the surface of the kombu with a damp cloth—retain the white coating as it contains valuable umami compounds. Combine the kombu and water in a saucepan and heat slowly over medium-low. Just before the water reaches a boil, remove the kombu to prevent bitterness.
Once the water begins to boil, switch off the heat and sprinkle in the katsuobushi. Let it steep for 30 to 60 seconds, allowing the umami-rich essence to infuse the broth. Strain the mixture through a cheesecloth-lined sieve and discard the solids. This forms your aromatic base stock.
Prepare the Fish:
Ensure your kajika fish is cleaned thoroughly—scaled, gutted, and optionally scored across the skin for even heat penetration. To purify and refine the taste, blanch the fish briefly. Dip it into a pot of boiling water for 5 to 10 seconds, then immediately cool it in an ice bath. Once chilled, pat the fish dry with a paper towel.
Cook the Soup:
Transfer the prepared dashi to a clean saucepan and add the sake. Warm the liquid over medium heat until it begins to simmer gently. Carefully lower the kajika fish into the pot and let it cook for approximately 5 to 7 minutes until the flesh becomes opaque and tender. Avoid vigorous boiling to preserve the clarity of the broth and integrity of the fish. Periodically skim off any surface impurities.
If using daikon and carrots, add them to the pot halfway through the fish’s cooking time or pre-simmer them in the broth before adding the fish to ensure they soften adequately.
Season the Soup:
Once the fish is cooked, gently remove it from the broth and set aside to prevent overcooking. Season the broth with soy sauce and salt, beginning conservatively and adjusting to your taste. The goal is to maintain a subtle, clean depth of flavor without overpowering saltiness.
Assemble and Serve:
Place a piece of fish into each serving bowl. Pour the hot, seasoned broth over the fish, ensuring the vegetables are evenly distributed. Garnish with a few slivers of fresh ginger and a scattering of mitsuba or sliced scallions for a vibrant, aromatic finish. Serve immediately, ideally accompanied by a bowl of steamed rice and complementary Japanese side dishes.
Kajikajiru Soup Recipe
Ingredients
For the Broth and Fish:
- 4 cups about 1 liter Dashi stock (Ichiban Dashi preferred for clarity and refined umami)
- 1 tbsp sake Japanese rice wine
- 1 –2 tsp soy sauce usukuchi/light soy sauce recommended for a pale finish
- 1/2 tsp salt or to taste
- 2 –3 medium-sized Kajika fish cleaned, scaled, and gutted; cod, rockfish, or snapper may be used as alternatives
To make Dashi from scratch:
- 4 cups water
- 10 g kombu dried kelp
- 20 g katsuobushi bonito flakes
For Vegetables and Garnish (Optional):
- 1/4 cup daikon radish thinly sliced into rounds or rectangles
- 1/4 cup carrots thinly sliced
- Fresh ginger julienned (for garnish)
- Mitsuba Japanese parsley or finely sliced green onions/scallions (for garnish)
Instructions
Make the Dashi (if preparing from scratch):
- Begin by gently wiping the surface of the kombu with a damp cloth—retain the white coating as it contains valuable umami compounds. Combine the kombu and water in a saucepan and heat slowly over medium-low. Just before the water reaches a boil, remove the kombu to prevent bitterness.
- Once the water begins to boil, switch off the heat and sprinkle in the katsuobushi. Let it steep for 30 to 60 seconds, allowing the umami-rich essence to infuse the broth. Strain the mixture through a cheesecloth-lined sieve and discard the solids. This forms your aromatic base stock.
Prepare the Fish:
- Ensure your kajika fish is cleaned thoroughly—scaled, gutted, and optionally scored across the skin for even heat penetration. To purify and refine the taste, blanch the fish briefly. Dip it into a pot of boiling water for 5 to 10 seconds, then immediately cool it in an ice bath. Once chilled, pat the fish dry with a paper towel.
Cook the Soup:
- Transfer the prepared dashi to a clean saucepan and add the sake. Warm the liquid over medium heat until it begins to simmer gently. Carefully lower the kajika fish into the pot and let it cook for approximately 5 to 7 minutes until the flesh becomes opaque and tender. Avoid vigorous boiling to preserve the clarity of the broth and integrity of the fish. Periodically skim off any surface impurities.
- If using daikon and carrots, add them to the pot halfway through the fish’s cooking time or pre-simmer them in the broth before adding the fish to ensure they soften adequately.
Season the Soup:
- Once the fish is cooked, gently remove it from the broth and set aside to prevent overcooking. Season the broth with soy sauce and salt, beginning conservatively and adjusting to your taste. The goal is to maintain a subtle, clean depth of flavor without overpowering saltiness.
Assemble and Serve:
- Place a piece of fish into each serving bowl. Pour the hot, seasoned broth over the fish, ensuring the vegetables are evenly distributed. Garnish with a few slivers of fresh ginger and a scattering of mitsuba or sliced scallions for a vibrant, aromatic finish. Serve immediately, ideally accompanied by a bowl of steamed rice and complementary Japanese side dishes.
