Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

1. 1

   Remove the scales, heads, innards, backbones, and tail fins from the sardines, then cut into 2 cm wide pieces.

2. 2

   Tsumire fishballs: Put the sardines and all the remaining ingredients for the tsumire fishballs into a food processor, and turn on the switch.

3. 3

   Let it run for about 20 seconds to make a fish paste.

4. 4

   Cut the daikon radish, carrot, and konnyaku into rectangles.

5. 5

   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.

6. 6

   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.

7. 7

   When the vegetables start to become soft and wilted, pour in the dashi base.

8. 8

   When the vegetables are cooked through, add the soy sauce and sake.

9. 9

   Drop the tsumire fish meatballs into the soup using a spoon.

10. 10

    When it starts to boil, adjust the taste with a little bit of salt.

11. 11

    Sprinkle with green onions, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.