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

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kenchin soup with fluffy tsumire (fish meatballs). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Kenchin Soup with Fluffy Tsumire (Fish Meatballs) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Kenchin Soup with Fluffy Tsumire (Fish Meatballs) is something that I have loved my whole life. They’re nice and they look wonderful.

To begin 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 cook it.

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. Make ready 50 grams Konnyaku
  5. Prepare 600 ml Dashi base
  6. Get 3 tsp Usukuchi soy sauce
  7. Take 1 tbsp Sake
  8. Make ready 1 dash Salt
  9. Make ready 1 large amount Green onions
  10. Prepare Tsumire fish meatballs
  11. Prepare 200 grams Sardines
  12. Take 1 tsp Ginger
  13. Make ready 1 tbsp Katakuriko
  14. Make ready 1 tbsp Nagaimo Yam
  15. Take 1 tbsp Sake
  16. Prepare 1 tsp Sesame oil
  17. Take 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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