Minced Sprats Fishcakes in Broth

This is a really warming dish.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 30 min

Ingredients

Sprats 300g
Carrot 1
Turnip 1
Yam 2
Jerusalem artichokes 2
Kombu seaweed 10cm square
Spring onions a little
Finely chopped ginger 10g
Sugar 1 tsp
Sake 1 tsp
Miso 1 tsp
Potato starch 1 tbsp
Plain yogurt as required
sake 2 tbsp
Soy sauce 3 tbsp
Grated ginger 1 thumb

Method

1
Pour 1 litre water in a pan and soak the kombu seaweed for a while.
2
Remove the head and tails from the sprats using kitchen scissors. Clean out the insides, wash and pat dry.
3
Cut the carrot and turnips into batons, cut the artichoke into quarters and roughly chop the spring onions.
4
Blend Step 2 and all the ingredients for A together. Make as smooth a paste as possible.
5
Add the cut vegetables into Step 1 and boil. Take 1 tbsp scoop of Step 4 and make a quenelle and drop into the pan.
6
Remove any scum as it boils. When the vegetables are soft, season with all the ingredients for B.
7
Transfer to a bowl and sprinkle with spring onions before serving.

Tips & Note

●You can get rid of the smell of the fish by adding the yogurt.

Minced Sprats Fishcakes in Broth

This is a really warming dish.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 30 min

Ingredients

Sprats 300g
Carrot 1
Turnip 1
Yam 2
Jerusalem artichokes 2
Kombu seaweed 10cm square
Spring onions a little
Finely chopped ginger 10g
Sugar 1 tsp
Sake 1 tsp
Miso 1 tsp
Potato starch 1 tbsp
Plain yogurt as required
sake 2 tbsp
Soy sauce 3 tbsp
Grated ginger 1 thumb

Minced Sprats Fishcakes in Broth

Recipe ID :1285 Posted on 01 DEC 2015

Serves 4

Cook 30min
views 6,087
printed 176

saved 0

This is a really warming dish.

Share

Ingredients

Print Ingredients Email Ingredients
300g
1
1
2
2
10cm square
a little
10g
1 tsp
1 tsp
1 tsp
1 tbsp
as required
2 tbsp
3 tbsp
1 thumb

Method

Cook
30min
1
Pour 1 litre water in a pan and soak the kombu seaweed for a while.
2
Remove the head and tails from the sprats using kitchen scissors. Clean out the insides, wash and pat dry.
3
Cut the carrot and turnips into batons, cut the artichoke into quarters and roughly chop the spring onions.
4
Blend Step 2 and all the ingredients for A together. Make as smooth a paste as possible.
5
Add the cut vegetables into Step 1 and boil. Take 1 tbsp scoop of Step 4 and make a quenelle and drop into the pan.
6
Remove any scum as it boils. When the vegetables are soft, season with all the ingredients for B.
7
Transfer to a bowl and sprinkle with spring onions before serving.

Tips & Note

●You can get rid of the smell of the fish by adding the yogurt.

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
The key is the mayonnaise!
Swordfish, Vegetable oil for frying, Somac, [Batter], Plain flour, Potato starch or cornflour, Baking powder, Mayonnaise, Water, Sea salt, Basil
PRO
Just cut and layer up to simmer - it's that easy!
Smoked kippers, Fennel, Garlic, Sea salt, Black pepper, White wine
PRO
A big favourite with kids of any age.
Smoked kippers, Potatoes (for baking), Sunflower oil, 【A】, Dashi granules (hon-dashi), Green laver, Glutinous rice flour, Water
PRO
This is usually marinated in the miso sauce but why not try grilling it for something different?
Salmon fillet (tail end is less fat and healthier), A, Miso, Sake, Light brown sugar, Sesame seeds, Asparagus, Or radish
PRO
You can put this on rice or on noodles.
Herring fillets, Sauce:, Dark brown sugar, Light soy sauce, Sake
PRO
Such a refreshing dish in taste and texture.
Marrow, Prawns, Onion, Coriander, Light brown sugar, Fish sauce (nam pla), Salt & pepper, Potato starch in water
PRO

Similar Recipe

It's worth the effort!
Basic fish stock:, White fish bones & heads (seabream or seabass), Salt, Water, Seasonings:, Celery, Carrot, Onion, Fennel bulb, Parsley, Spring onions
It's so simple, you just simmer everything in one pot.
Mooli (daikon), Pork, Okra, Chilli powder, Seasonings:, Soy sauce, Sake, Mirin, Sugar, Dashi stock granules
Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.
Water (soft), Kombu (left from ichiban dashi), Bonito flakes (left from ichiban dashi), Bonito flakes
KitchenCIB
HOME
You can do this easily by combining ichiban dashi and niban dashi...
Water (soft), Dashi kombu seaweed, Bonito flakes (katsuo bushi), Soy sauce, Mirin, Salt
cookbuzz
PRO
A very traditional Japanese dish that goes well with some sake.
Skate wings (small), Dashi broth, Soy sauce, Sake, Sugar, Mirin
Mizue
PRO
The milk tastes so creamy in this warming soup.
Turnip (medium), Salmon fillet, Carrot (small), Shiitake mushrooms, Soy sauce, Dashi granules, Ginger, Soup stock:, Sake, Mirin, Milk

All New Recipes

Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard