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 7,184
printed 195

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!
A lovely colour and looks good in a lunchbox.
Aubergine, Turnip, Cucumber, Ginger, Shiso herbs, Sea salt, Rice vinegar, Light brown sugar
PRO
The radishes have a lovely warm taste of the mackerel.
Tinned mackerel in teriyaki sauce, Radishes, Sake, Water, Chives, Oil
PRO
A good reminder of the olden days, a lovely vegetarian dish.
Tinned chickpeas, Aubergine (large), Pepper (any colour), Sesame oil, Dashi stock, Seasoning:, Miso, Light brown sugar, Sake
PRO
A quick and speedy kebab you can make at home!
Minced lamb, Seasonings:, Salt, Cumin powder, Garam masala, Onion (finely chopped), Grated ginger , Grated garlic, Coriander (roughly chopped), Your favourite lettuce, Salsa:, Red onion (roughly chopped), Tinned sweetcorn, Tomato (diced), Lemon juice, Cucumber (finely diced), Coriander, Salt & pepper
PRO
The marrow melts in the mouth, savour the flavours!
Marrow, Bacon (unsmoked), Curry powder, Garlic, Ginger, Chicken stock cube, Water, Sake, Soy sauce
PRO
Enjoy the natural texture of the Jerusalem artichoke!
Jerusalem artichokes, Natto, Okra, Spring onion, Ponzu or noodle broth (mentsuyu)
PRO

Similar Recipe

It's a very fresh omelette because of the sauce.
Cod , Onion, Frozen green peas, Cress, Eggs, Salt & pepper, & oil, Chicken stock, Soy sauce, sugar & vinegar, Potato starch in water
yhiranuma
PRO
This dish is foolproof, you can't go wrong! It tastes even better when cooled so ideal for a bento lunchbox.
Tinned teriyaki mackerel, Konjak potatoes
A really authentic Japanese dish.
Turnips (medium), Egg whites, White fish fillets (such as cod), Shiitake mushrooms, Leeks, Spring onion, Ginger, Salt, Oil, Sauce:, Dashi broth, Soy sauce, Mirin, Potato starch in a bit of water
yhiranuma
PRO
Best eaten whilst hot.
Mooli (medium), Water, Dashi stock, Soy sauce, Sake, Miso soup paste (with dashi), Golden syrup
After making a hotpot or a nabe, you always have leftover broth. This is excellent, as it has all the taste from the previous ingredients, so never waste this - let's cook a whole onion in it!
Onions, Leftover broth, Seasoning
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
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