RecipeSardine Fish Ball Soup

Ingredients

Ingredients (6 servings) ・70g burdock root ・1/2 carrot ・3 shiitake mushrooms ・200g daikon radish ・Soy sauce (as needed) ・Salt (as needed) ・Scallions (as needed) ・1.2l dashi stock (instant dashi power can be used as a alternative)

<Sardine fish balls> (A) ・3 fresh sardines ・1 ginger root ・1 teaspoon of miso ・1/2 egg

Directions

1Cutting the ingredients Scrape the tough outer layer of the burdock root with the back of a knife and cut it into diagonal pieces like sharpening a pencil. Peel the skin of the carrots and daikon into crescent shapes. Slice shiitake mushrooms Chop scallions

2Making the sardine puree Remove the bones and skin of the sardines and chop them finely. Put the chopped sardines into a bowl and mix with (A).

3Making the soup Place the sliced burdock root, carrot, shiitake mushroom, daikon radish and dashi stock into a pan. Cook over low heat until the vegetables are tender, approximately 10 minutes. Scoop the sardine puree with a tablespoon and make a bite-size football shapes. Add these to the dashi stock and then boil it once more. Season to taste with soy sauce and salt.

4Serve dishes garnished with scallions

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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