Steps

1. Place the **entire contents of the canned mackerel (1 can)** into a pot.
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2. Break up the mackerel flesh thoroughly with a spoon or spatula. **[Key Tip!]** By breaking up the mackerel flesh well, the umami will dissolve into the soup more easily even with short cooking times.
   🕒 00:41
3. Add **50ml of Cooking Sake (Rice Wine)** and **1.5 tbsp of Mirin (Sweet Rice Wine)** to the pot.
   🕒 01:14
4. Heat over low-medium heat, and after it comes to a boil, cook for about 30 seconds to thoroughly evaporate the alcohol. **[Key Tip!]** Evaporating the alcohol also steams away any fishy odors, resulting in a clean taste.
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5. Once the alcohol has evaporated, turn off the heat.
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6. Add **500ml of water** and **5g of Kombu Seaweed** (wiped with a damp paper towel) to the pot.
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7. Heat over low heat.
   🕒 02:17
8. Carefully skim off any scum that floats to the surface before it boils.
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9. Once it boils, reduce the heat to a simmer (gently bubbling).
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10. Cover with a lid and simmer for 5 minutes. **[Key Tip!]** Simmering on low heat is key to drawing out the full umami flavor.
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11. While simmering, finely chop **40g of Scallions**.
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12. Grate **10g of Ginger** and prepare.
    🕒 03:51
13. After 5 minutes, turn off the heat.
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14. Let it rest for 5 to 10 minutes (resting for 10 minutes will further deepen the flavor if you have the time). **[Key Tip!]** Letting it rest and cool down allows the ingredients' umami to dissolve into the soup without any off-flavors, creating a rich taste.
    🕒 04:04
15. After resting, remove the Kombu Seaweed.
    🕒 04:35
16. Add the chopped **Scallions** and **1 tbsp of Light Soy Sauce** to the pot and reheat thoroughly. **[Key Tip!]** Adding soy sauce at the end maximizes its aroma and flavor.
    🕒 04:43
17. Taste and adjust seasoning with salt if necessary. **[Key Tip!]** A soup that tastes perfect on the first sip can be tiring to drink. Aim for a seasoning that tastes just right after three sips.
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18. Once seasoned and the soup is heated through, turn off the heat.
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19. Add the grated **Ginger** and stir everything together.
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20. Ladle into bowls and serve hot.
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