Kenchin Soup with Fluffy Tsumire (Fish Meatballs).
You can have Kenchin Soup with Fluffy Tsumire (Fish Meatballs) using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Kenchin Soup with Fluffy Tsumire (Fish Meatballs)
- You need 100 grams of Daikon radish.
- It's 50 grams of Carrot.
- It's 50 grams of Burdock root.
- You need 50 grams of Konnyaku.
- Prepare 600 ml of Dashi base.
- You need 3 tsp of Usukuchi soy sauce.
- You need 1 tbsp of Sake.
- You need 1 dash of Salt.
- Prepare 1 large of amount Green onions.
- You need of Tsumire fish meatballs.
- It's 200 grams of Sardines.
- You need 1 tsp of Ginger.
- Prepare 1 tbsp of Katakuriko.
- It's 1 tbsp of Nagaimo Yam.
- You need 1 tbsp of Sake.
- It's 1 tsp of Sesame oil.
- You need 1 pinch of Salt.
Kenchin Soup with Fluffy Tsumire (Fish Meatballs) instructions
- Remove the scales, heads, innards, backbones, and tail fins from the sardines, then cut into 2 cm wide pieces..
- Tsumire fishballs: Put the sardines and all the remaining ingredients for the tsumire fishballs into a food processor, and turn on the switch. Let it run for about 20 seconds to make a fish paste..
- Cut the daikon radish, carrot, and konnyaku into rectangles. Cut the burdock root into thin shavings, soak in water with a little bit of vinegar (excluded from the recipe), wash, and drain the excess water..
- Heat a small amount of sesame oil (excluded from the recipe) in a pot, add the daikon radish, carrot, konnyaku, and burdock root, then stir-fry. When the vegetables start to become soft and wilted, pour in the dashi base..
- When the vegetables are cooked through, add the soy sauce and sake. Drop the tsumire fish meatballs into the soup using a spoon. When it starts to boil, adjust the taste with a little bit of salt. Sprinkle with green onions, and enjoy..