Recipe: Perfect Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

Kenchin Soup with Fluffy Tsumire (Fish Meatballs).

You can cook Kenchin Soup with Fluffy Tsumire (Fish Meatballs) using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

1. You need 100 grams of Daikon radish.
2. You need 50 grams of Carrot.
3. Prepare 50 grams of Burdock root.
4. Prepare 50 grams of Konnyaku.
5. You need 600 ml of Dashi base.
6. Prepare 3 tsp of Usukuchi soy sauce.
7. It's 1 tbsp of Sake.
8. You need 1 dash of Salt.
9. Prepare 1 large of amount Green onions.
10. It's of Tsumire fish meatballs.
11. It's 200 grams of Sardines.
12. You need 1 tsp of Ginger.
13. It's 1 tbsp of Katakuriko.
14. You need 1 tbsp of Nagaimo Yam.
15. It's 1 tbsp of Sake.
16. You need 1 tsp of Sesame oil.
17. Prepare 1 pinch of Salt.

Kenchin Soup with Fluffy Tsumire (Fish Meatballs) instructions

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..