Sardine Dumpling Clear Soup (T

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Sardines		10
Sake		50ml
Ginger		1 thumb
Spring onions		2
Egg		1
Potato starch		1 tbsp
Carrot		1/2
Mooli		5cm
Burdock root (gobou)		5cm
Dashi stock		1 litre
Chilli powder (optional)		as you like

Method

Prep

20min

Cook

25min

Wash the sardines in salted water and soak in the sake.

Cut the mooli, carrot and burdock to small bitesize pieces. Soak the burdock in vinegar water. Put the dashi stock in a pan and simmer the vegetables.

Remove the skin from the sardines and blend with the ginger, 1 spring onion, egg and potato starch in a bowl.

When the vegetables are half cooked, make dumplings with the mixture from Step 3, add to the pan and simmer further.

When the dumplings start to float, they're cooked. Season with some salt, mirin and soy sauce. Transfer to a serving bowl and sprinkle with the finely chopped other spring onion or chilli powder.

Tips & Note

The dumplings will cook in 3-4 minutes but the vegetables take longer, so cook those first. Optionally, you can add 3 tbsp miso at the end to give a totally different flavour.

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