Kenchin Soup with Fluffy Tsumire (Fish Meatballs)
Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, kenchin soup with fluffy tsumire (fish meatballs). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Kenchin Soup with Fluffy Tsumire (Fish Meatballs) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Kenchin Soup with Fluffy Tsumire (Fish Meatballs) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have kenchin soup with fluffy tsumire (fish meatballs) using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Kenchin Soup with Fluffy Tsumire (Fish Meatballs):
  1. Take 100 grams Daikon radish
  2. Prepare 50 grams Carrot
  3. Get 50 grams Burdock root
  4. Get 50 grams Konnyaku
  5. Get 600 ml Dashi base
  6. Get 3 tsp Usukuchi soy sauce
  7. Get 1 tbsp Sake
  8. Prepare 1 dash Salt
  9. Make ready 1 large amount Green onions
  10. Get Tsumire fish meatballs
  11. Take 200 grams Sardines
  12. Get 1 tsp Ginger
  13. Take 1 tbsp Katakuriko
  14. Prepare 1 tbsp Nagaimo Yam
  15. Take 1 tbsp Sake
  16. Take 1 tsp Sesame oil
  17. Prepare 1 pinch Salt
Steps to make Kenchin Soup with Fluffy Tsumire (Fish Meatballs):
  1. Remove the scales, heads, innards, backbones, and tail fins from the sardines, then cut into 2 cm wide pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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