Sardine Fishball Soup

1. 1

   Cut off the heads of the sardines, butterfly, clean, then remove the skin (leave the small bones).

2. 2

   Finely mince the green onion, grate the ginger, and mince together with the sardines on a cutting board.

3. 3

   Add the katakuriko halfway through and continue mincing.

4. 4

   Add the sake to the minced sardines, then lightly season with salt.

5. 5

   Julienne the daikon radish and carrot.

6. 6

   Chop the potato into bite-sized pieces, then soak them in water.

7. 7

   Bring the dashi soup stock to a boil in a pot, then add the daikon radish, carrot, and potato and simmer.

8. 8

   Scoop balls of the sardines with a spoon, then drop them into the soup.

9. 9

   Add the shimeji mushrooms and continue to simmer.

10. 10

    Once the soup becomes flavorful, add a pinch of salt, stir in some soy sauce.

11. 11

    (Some people commented that they add miso to the soup instead of soy sauce; I tried this and it turned out very tasty.)

12. 12

    Sprinkle on the green onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.