Sardine Tsumire-jiru Recipe Video

Summary

Preparation Time1 Hr 0 MinCooking Time25 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexHealthyServings2
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Sardines130 Gram, slice
 Miso1⁄2 Teaspoon
 Ginger1 Teaspoon, grated
 Sake1⁄2 Teaspoon
 Cake flour1 Teaspoon
 Water600 Milliliter
 Dashi kombu seaweed5 Centigram (5x5 cm)
 Daikon radish60 Gram, slice
 Carrot20 Gram, slice
 Sake1 Tablespoon
 Long green onion40 Gram, slice
 Miso2 Tablespoon
 Shichimi To Taste (flavored chili powder)

Nutrition Facts

Serving size

Calories 157 Calories from Fat 52

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 61.1 mg

Sodium 749.9 mg31.2%

Total Carbohydrates 11 g3.6%

Dietary Fiber 2.1 g8.5%

Sugars 2 g

Protein 15 g29.4%

Vitamin A 38.9% Vitamin C 7.5%

Calcium 15.2% Iron 7.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Start by soaking the dashi kombu seaweed into the water for about 1 hour.
2.Remove the outer skin of daikon radish. Shred the radish into 2 inch strips.
3.Just like daikon, slice the carrot into strips.
4.Cut the long green onion into 1/inch pieces making a diagonal cut.
5.Rinse the sardines with the running water. Pat it dry with paper towel.

MAKING
6.Remove the head of the sardine with a sharp knife.
7.Slice off the belly lengthwise removing the hard rib bones. Remove the inner part of the sardine with your fingers.
8.Clean the inside of the sardine in running water.
9.Open the sardines from side to side and break the back bone and gently peel off the fillet.
10.Remove the rib bones from both sides. Also remove the tail.
11.Cut the fillet by putting the knife in between the fillets. Chop the sardine into ΒΌ inch pieces.
12.Roughly mince the pieces with the knife as shown in the video.
13.Add miso, grated ginger, sake, and cake flour to the minced sardine.
14.In dashi kombu seaweed stock, add the carrot and daikon.
15.Boil them on high heat. Reduce the heat to low and simmer the mixture for 4-5 minutes.
16.Add sake when the vegetables are cooked.
17.Roughly shape the fillet mixture into ball and drop into the boiling broth.
18.Reduce the heat and simmer for 2-3 minutes.
19.Add the green onion and simmer for 1 minute.
20.Add the miso to the broth and simmer for few minutes more.

SERVING
21.Ladle the soup into the serving bowl and top with flavored chili powder or shichimi.
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