Iwashi No Tsumire Jiru Recipe
Ingredients
| Sardines | 5 | |
| 2 Tbs. miso paste tin. piece of fresh green ginger, peeled and grated | ||
| Flour | 1 Tablespoon | |
| Water | 5 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1 medium turnip, thinly sliced then quartered | ||
| 4 small pieces of lemon rind | ||
Directions
Remove the main bones from the sardines and clean them in salted water.
Dry on kitchen towels and chop into small pieces.
Put the sardines into a blender and blend until smooth.
Alternatively, pound in a mortar with a pestle until smooth.
Stir the miso paste, grated ginger and flour into the sardines and beat until they are thoroughly combined.
Using the palm of your hands, gently roll small pieces of the mixture into balls.
Bring the water to the boil in a large saucepan.
Drop in the fish balls and cook until they rise to the surface.
Using a slotted spoon, transfer the fish balls to a plate and strain the liquid into a fresh pan.
Stir in the soy sauce and salt.
In the meantime, cook the turnip in boiling water for about 5 minutes, or until the pieces are crisp.
Drain and reserve.
Reheat the strained soup liquid and add the fish balls.
Bring to the boil, then stir in the turnip.
Transfer to soup bowls and garnish with lemon rind.
Dry on kitchen towels and chop into small pieces.
Put the sardines into a blender and blend until smooth.
Alternatively, pound in a mortar with a pestle until smooth.
Stir the miso paste, grated ginger and flour into the sardines and beat until they are thoroughly combined.
Using the palm of your hands, gently roll small pieces of the mixture into balls.
Bring the water to the boil in a large saucepan.
Drop in the fish balls and cook until they rise to the surface.
Using a slotted spoon, transfer the fish balls to a plate and strain the liquid into a fresh pan.
Stir in the soy sauce and salt.
In the meantime, cook the turnip in boiling water for about 5 minutes, or until the pieces are crisp.
Drain and reserve.
Reheat the strained soup liquid and add the fish balls.
Bring to the boil, then stir in the turnip.
Transfer to soup bowls and garnish with lemon rind.
Chef
