365 Days Miso Soup
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Pacific Saury Ball Miso Soup
Fatty Pacific sauries (sanma) are best to eat in autumn. Sanma balls are made from whole sanma and is full of calcium.
Ingredients (4 servings)
| Sanma | 2 |
|---|---|
| Mitsuba (Japanese honeywort) | 4 pieces |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
| <Combined seasoning> Ginger Potato starch Salt Egg |
15 g 1 teaspoon A dash 1 |
Directions
- Fillet the sanma into three pieces and process with the combined seasoning in a blender.
- Bring the dashi stock to a boil and add the ingredient of 1 by scooping with a spoon. After the sanma balls are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the mitsuba on top.
★ A Note
Adding ginger in sanma balls reduces the fishy smell of sanma.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)
