Fishball Soup
Colorful with burdock root and carrots.
- Nutrition facts are for one serving.
- Time to soak the burdock root is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut the burdock root in half lengthwise, thinly slice up diagonally, then soak in water and drain. Julienne the carrot into matchsticks.
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Add the ginger juice and potato starch to the chopped and mashed fish meat, mix well.
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Place the dashi and (1) into a pot and turn on the heat. Once boiling use a spoon to drop in balls of (2), and when boiling again remove any scum that forms.
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Adjust the flavor with (A), and once the fish balls are cooked through, ladle the soup into bowls and sprinke on the diagonally chopped green onions.
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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