Easiest Way to Make Ultimate Kenchin Soup with Fluffy Tsumire (Fish Meatballs)
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Quick Kenchin Soup with Fluffy Tsumire (Fish Meatballs). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Kenchin Soup with Fluffy Tsumire (Fish Meatballs), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kenchin Soup with Fluffy Tsumire (Fish Meatballs) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kenchin Soup with Fluffy Tsumire (Fish Meatballs) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can have Kenchin Soup with Fluffy Tsumire (Fish Meatballs) using 17 ingredients and 5 steps. Here is how you can achieve it.
I thought sesame oil might remove the fishy smell, so I added it to the tsumire. Since I used sesame oil, I flavoured it to taste like kenchin-style soup.
Please add your favourite vegetables. A sprinkle of green onions will make the soup even more delicious. Recipe by Raby
Ingredients and spices that need to be Prepare to make Kenchin Soup with Fluffy Tsumire (Fish Meatballs):
- 100 grams Daikon radish
- 50 grams Carrot
- 50 grams Burdock root
- 50 grams Konnyaku
- 600 ml Dashi base
- 3 tsp Usukuchi soy sauce
- 1 tbsp Sake
- 1 dash Salt
- 1 large amount Green onions
- Tsumire fish meatballs
- 200 grams Sardines
- 1 tsp Ginger
- 1 tbsp Katakuriko
- 1 tbsp Nagaimo Yam
- 1 tbsp Sake
- 1 tsp Sesame oil
- 1 pinch Salt
Steps to make Kenchin Soup with Fluffy Tsumire (Fish Meatballs)
- Remove the scales, heads, innards, backbones, and tail fins from the sardines, then cut into 2 cm wide pieces.
- 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.
- 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.
- 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.
- 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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