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radish carrot burdock root base soy sauce sake salt amount Green onions sardines ginger katakuriko yam sake sesame oil salt
Viewed: 38 - Published at: 2 years agoIngredients
- 100 grams Daikon radish
- 50 grams Carrot
- 50 grams Burdock root
- 50 grams Konnyaku
- 600 ml Dashi base
- 3 tsp Usukuchi soy sauce
- 1 tbsp Sake
- 1 dash Salt
- 1 large amount Green onions
- 200 grams Sardines
- 1 tsp Ginger
- 1 tbsp Katakuriko
- 1 tbsp Nagaimo Yam
- 1 tbsp Sake
- 1 tsp Sesame oil
- 1 pinch Salt
Method
- 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.
