Sardine Tsumire-jiru Recipe Video

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 ¼ 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.