Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

Name: Kenchin Soup with Fluffy Tsumire (Fish Meatballs)
Yield: 4 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I thought sesame oil might remove the fishy smell, so I added it to the tsumire. Since I used sesame oil, I flavoured it to taste like kenchin-style soup.

Please add your favourite vegetables. A sprinkle of green onions will make the soup even more delicious. Recipe by Raby

I thought sesame oil might remove the fishy smell, so I added it to the tsumire. Since I used sesame oil, I flavoured it to taste like kenchin-style soup.

Please add your favourite vegetables. A sprinkle of green onions will make the soup even more delicious. Recipe by Raby

cookpad.japan @cookpad_jp

I thought sesame oil might remove the fishy smell, so I added it to the tsumire. Since I used sesame oil, I flavoured it to taste like kenchin-style soup.

Please add your favourite vegetables. A sprinkle of green onions will make the soup even more delicious. Recipe by Raby

I thought sesame oil might remove the fishy smell, so I added it to the tsumire. Since I used sesame oil, I flavoured it to taste like kenchin-style soup.

Please add your favourite vegetables. A sprinkle of green onions will make the soup even more delicious. Recipe by Raby

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Ingredients

4 servings

100 gramsDaikon radish
50 gramsCarrot
50 gramsBurdock root
50 gramsKonnyaku
600 mlDashi base
3 tspUsukuchi soy sauce
1 tbspSake
1 dashSalt
1 largeamount Green onions
Tsumire fish meatballs
200 gramsSardines
1 tspGinger
1 tbspKatakuriko
1 tbspNagaimo Yam
1 tbspSake
1 tspSesame oil
1 pinchSalt

Saved

Steps

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.