Horse Mackerel Fish Ball (Tsumire) Soup

Name: Horse Mackerel Fish Ball (Tsumire) Soup
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Mackerel; 5 cm Japanese leek; 1 piece Ginger; 1 pinch Salt; 1/2 tbsp Plain white flour; 800 ml ☆Dashi stock; 3/4 tsp ☆Usukuchi soy sauce; 1 tsp ☆Salt; 1 Daikon radish sprouts

cookpad.japan @cookpad_jp

One day my granddad caught some horse mackerel. I made this fishball soup with it so that my 1 year old daughter could have some too.

Even if there are some small bones left in the mackerel, as long as you process it properly in the food processor it'll be okay. When making the fish balls, if you lightly dampen two teaspoons to form the balls, they will come out very nicely. You can also form them with moistened hands. You can freeze the fish balls, so if you make a lot and store them in the freezer, you can enjoy homemade fish ball soup whenever you like. Freeze the mixture formed into balls; just throw the frozen balls directly into boiling soup and simmer until they're cooked through. Recipe by Akito mama

One day my granddad caught some horse mackerel. I made this fishball soup with it so that my 1 year old daughter could have some too.

cookpad.japan @cookpad_jp

One day my granddad caught some horse mackerel. I made this fishball soup with it so that my 1 year old daughter could have some too.

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Ingredients

4 servings

2 largeMackerel
5cm Japanese leek
1 pieceGinger
1 pinchSalt
1/2 tbspPlain white flour
800 ml☆Dashi stock
3/4 tsp☆Usukuchi soy sauce
1 tsp☆Salt
1Daikon radish sprouts

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Steps

1

Filet the horse mackerel and remove the skin. Remove the small bones and chop up the fish. Grate the ginger.
2

Use the food processor to mince the Japanese leek. Add the horse mackerel from Step 1, and process until pureed. Add the grated ginger, a pinch of salt and the flour, and process again.
3

Bring the ☆ ingredients to a boil in a pot. When it has come to a boil, add Step 2 fish mixture, using a spoon (about 1 heaped teaspoon) to form balls. When the fish balls float to the top, and the soup comes back to a boil too, turn off the heat and ladle the soup into bowls. Garnish with daikon radish sprouts and serve. Add finely shredded yuzu peel too if you have some.