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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s cut the vegetables.

  • Remove the outer skin of the daikon radish.

  • Cut the daikon into quarter inch slices.

  • Stack the slices and shred the radish into 2 inch strips.

  • Just like the daikon, cut the carrot into slices,

  • stack and shred them into strips.

  • Cut the long green onion into half inch pieces using diagonal cuts.

  • Next, let’s clean the fish.

  • Lightly rinse the sardines, removing the fish scales.

  • Remove the excess moisture with paper towels.

  • Cutting the fish on a sheet of paper makes it easy to clean the cutting board later.

  • Remove the head using a sharp knife.

  • Slice off the belly lengthwise, removing the hard rib bones.

  • Remove the innards with your fingers.

  • Likewise clean the other sardine

  • and thoroughly rinse the insides with running water.

  • Place the sardines onto a plate and thoroughly remove the excess water with paper towels.

  • Now, let’s fillet the sardines.

  • First, place your thumbs onto the backbone and open the sardines from side to side.

  • Break the backbone at the tail fin

  • and gently peel it off the fillets.

  • Shave the rib bones from one side,

  • rotate 180 degrees

  • and then remove the other side of the rib bones.

  • Finally, remove the tail fin.

  • Now, check out the skin-side of the fillets and youll see this back fin.

  • To remove this, cut out the middle of the fillets lengthwise with the knife.

  • And now, let’s mince the fillets.

  • First, chop them into quarter inch pieces.

  • Then, roughly mince the pieces with the knife.

  • Add the miso,

  • grated ginger,

  • sake

  • and cake flour.

  • You can substitute any type of flour since the amount is so small.

  • Toss to coat with the seasonings and continue mincing the fillets until even.

  • Let’s make the tsumire-jiru.

  • Put the daikon radish and carrot into the pot of the kombu dashi stock, turn on the burner and cover with a lid.

  • Bring it to a boil on high heat and then reduce the heat to medium low,

  • simmering the vegetables for 4 to 5 minutes until they soften.

  • When the vegetables are cooked, add the sake.

  • With a spoon, shape the minced sardines into balls with the palm of your hand and drop them into the broth one at a time.

  • When it begins to boil again, reduce the heat and remove the foam with a mesh strainer.

  • Simmer for 2 to 3 more minutes.

  • When the tsumire balls begin to float to the surface, drop in the long green onion and simmer for about 1 minute.

  • Finally, dissolve the miso in the broth.

  • First, dissolve the miso in a ladle and then distribute it into the broth.

  • This will help the miso to dissolve completely and avoid any lumps.

  • Ladle the tsumire balls, vegetables and broth into a bowl.

  • Top with the seven flavor chili powder to taste.

  • The combination of the kombu stock and the sardine broth make this one of the most delicious soups.

  • You can also make a clear soup version of the tsumire-jiru using sake, salt and soy sauce instead of miso.

  • Sardines are rich in nutrients and the oil has great health benefits.

  • Good luck in the kitchen!

Hi, I'm Francis,


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B2 中上級

鰯のつみれ汁 (Sardine Tsumire-jiru)

  • 29 10
    阿多賓 に公開 2021 年 01 月 14 日