Your Japanese Kitchen - 2011/12/12 - Tsumire-jiru Soup

Quote:

Tsumire-jiru Fish Ball Soup

Ingredients (Serves 4)
*6 sardines
*1 tbsp sake
*1 tbsp plain flour
*15cm piece burdock root
*4cm piece daikon radish
*1/2 carrot
*1 pack shimeji mushrooms
*6 cups/1200ml dashi stock
*1 tbsp sake
*1 tbsp mirin sweet cooking sake
*3 -4 tbsp miso
*salt

1. Shave the burdock root and carrot into sasagaki -pieces. Soak the burdock in water to remove some its bitterness.

2. Cut the daikon into 4 pieces first, and then, into rectangles. Cut off the hard root tip of the shimeji mushrooms, and break them into pieces. Cut the big pieces in half. Drain the burdock.

3. Fillet the sardines by hand, and chop them finely. Put the chopped fillets in a bowl, add the sake, plain flour, and salt, and mix well.

4. Heat the dashi stock in a pan, add the carrot, daikon, burdock, sake and mirin, and cook over medium heat for 10 minutes. When the vegetables are tender, add the shimeji mushrooms.

5. Cut it into bite-size pieces. When it comes to a boil again, add the bite-size sardine balls.

6. Serve in a bowl and garnish with condiments such as chopped leek, grated ginger, and shichimi.

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