Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a special dish, Tsumire (Fishball) Soup. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Tsumire (Fishball) Soup Recipe. Great recipe for Horse Mackerel Fish Ball (Tsumire) Soup. One day my granddad caught some horse mackerel.
You can have Tsumire (Fishball) Soup using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Tsumire (Fishball) Soup
It’s 6 large of Sardines.
Prepare 2 tsp of Miso.
Make ready 1 tbsp of Katakuriko.
Make ready 1 tbsp of Ginger juice.
Prepare 2/3 tsp of Salt.
Take 1 of and 1/2 tablespoons Sake.
You need 800 ml of Water.
It’s 10 of cm Leek.
Tsukune is also enjoyed as tsukune nabe , a Japanese steamboat dish with local varieties found in regions in Japan.Recipe: Iwashi no Tsumire-jiru (鰯のつみれ汁): Sardine balls in clear soup.Tsumire is a technique of cooking that uses a spoon to scoop ground meat or fish into a ball and drop it into the soup to cook.Later, it became the name for fish balls made of mackerel or baby sardines.
Tsumire (Fishball) Soup instructions
Remove the heads and innards from the sardines. Open them up and remove the bones and tails, and peel them. Julienne the leek..
Blend the sardines in a food processor for 3 seconds, then mix with the miso and katakuriko and roll into 8 pieces..
Put them in boiling water, and let them simmer for 3 minutes. Add the sake and salt, let them simmer some more, then remove from the heat..
Transfer to serving bowls, and top with the leek..
It's like the tsumire ball dissolves in my mouth.Cut the daikon radish, carrot, and konnyaku into rectangles.It also refers to a fish meatball, which is added to hot soup and called tsumire-jiru (つみれ汁), or fish ball soup.
Little glossy rounds of bouncing deliciousness, fishballs are mild in flavour, making them a wonderful ingredient in all sorts of dishes in East and South East Asia.You'll find them in soups, in noodles, in sambals and in fried rice.Tiny fish balls called suppeboller (literally "soup balls") are also common in fish soup.In Sweden, they are normally served with mashed potatoes or rice, boiled green peas and dill, caviar or seafood sauces.Fish balls with roe (魚包蛋) contain egg filling that are served at hot pot restaurants.
