How to make Japanese sardine fish balls nabe(hotpot). Healthy and delicious!

Hello everyone, this is Kyotokan. I am Ryusei. Today, I'll introduce the recipe for a hot pot with sardine fish balls. The flavor of this hot pot is miso. Sardine fish balls are called "iwashi no tsumire" in Japanese. The texture of fish balls is soft and fluffy, and the flavor is very rich. I'm using hot macreel instead of sardines. I'll share an interesting and informative recipe for you. Then, let's begin. First, this is 5g of Rausu kelp. Put kelp in one liter of water. Bring to a boil. Next, I'll cut the Japanese leek. We use 30 to 40 grams of Japanese leek. Make fine diagonal cuts. Make small incisions on the opposite side as well. Hold the end of the knife and move it in the same rhythm. Finally, cut finely. This cutting method is effective for thoroughly cleaning Japanese leeks. OK, failed. Next, prepare the saddling. The weight of the surfboard is about 350 grams. I bought it at the Tteokbokki Market. This is probably the first time I'm using ingredients from the Topokki Market on my channel. First, move the knife from head to tail. OK Next, cut off the head. I will make an incision in the abdominal wall. The internal organs use the blade of a knife. Finally, we clean off the blood completely. OK I wash the blood with water. If any internal organs remain, remove them carefully. OK, the blood has been cleaned off neatly. I washed all the saddles. Next, wipe off the water. It's important to wipe the fish dry before cooking to bring out its flavor. Alright, let's cut into the surfing. I stab a knife into the bone. And then, I cut it. Then, I stab the knife into the bone. My knife is feeling the bone of the sardine. I insert the knife point-first. Then, I cut off the tail. Return the knife and cut off the tail. Excellent. Return the knife and cut off the tail. It's important to smoothly glide the knife. Hand it back and cut the ventral side. Finally, insert the knife and cut off the tail. Then, remove the tail. We should cut the tail smoothly. To be honest, it's not easy to remove just the tail. Hold the right hand and place the tail to the left. OK I will cut the sailing in the next step. If you don't like the texture of the bones, please skip this step. If you dislike the texture, please remove the bones. I skipped removing the bones. OK, I've managed to sail. Cut the sautéed ingredients even finer. You can also use a food processor instead of a knife. This is a traditional method. The knife is a deba knife. It is commonly used for cutting fish. The Deba knife has a thick, sturdy blade, making it ideal for cutting meat. It's fine. Next, transfer the sailing to the mound. OK This is the ingredient list for a sardine bowl. This is a recipe. First, add salt and miso. Dissolve in pasta. You can also perform this process when using a food processor. I add the sardines to the paste. When the mixture becomes sticky, add sake, soy sauce, and roasted sesame seeds. Pearls reduce the fishy smell. Next, add the potato sticks. You can also use corn sticks when using potato sticks. OK, mix well. When the sauce becomes paste-like, add Japanese leek. I will make a saddle using a spatula. Green onions also go well in a bowl of sardines. It's perfect. The surfing party has been confirmed. Light the flame and warm the kelp broth. When the soup has warmed up, reduce the heat. I put the party into the bowl. Press and slide the party with your left hand to make the surface smooth like a thumb. When the party gets nice, I'll cut it with a spoon. I'll put the party into the hot soup. Put the party back into the hot soup and smooth the surface like a sam. This is a traditional Japanese technique. You can easily make bowls of the same size. It's fine. Cook over low heat for about 5 to 6 minutes. When the fish balls are cooked through, they will float to the surface. It's almost finished. Finally, I'll touch and confirm it. The fish bowl solidified, so it was done. Check the fish bowl. It's fine. The fish bowl has finished cooking. It can be stored in the refrigerator for two weeks. Remove the kelp, I will light it. I'll be careful with my form. The soup is ready. We recommend using it for at least 2 days. Next, I will chop the vegetables. First, cut the Japanese rice diagonally. It's fine. Next, I will chop the napa cabbage. I'll divide the leaves. Cut it in half. Cut the leaf section into two equal parts. Next, cut the leaf section in half. Since the leafy parts take longer to boil, I'll cut it like this. This cutting method is called "sokikiri." It can be boiled quickly. But you can also cut it in most cases. Next, I cut the water yam. Cut it in half. You can also use spinishes and bakchores. Next, I will cut the tofu. Cut it into large pieces. Tofu can also be used. It's fine. Finally, cut the burdock root. This burdock comes from Kumamoto Prefecture. Make a cut in the vertical direction. Next, make a vertical incision with your left hand. This cutting method is called "sashimi." We always grate the burdock root. The name "sabamaki" comes from the shape of the sliced burdock root. It resembles bamboo leaves. Sasa is called "bamboo" in Japanese. Make a cut in the vertical direction. And moves the blade like a pencil. The texture of the sliced burdock root is light and fluffy. Add vegetables. Transfer the soup to the iron pot. Next, add the Japanese radish and napa cabbage. I will light it. First, blanch the Japanese radish and nappa cabbage. Add the green onions afterward if using them. When the soup has warmed up, create some space. Next, place the burdock root into the space. Yes, I'll boil it for a few minutes. If you have burdock root, please try using it. The flavor of burdock root is perfect in this stew. Remove the form. Alright. This is 80 grams of miso. Transfer the soup to the miso. Add a stirrer to dissolve the miso. Gradually add the soup to dissolve the miso. It mixes well into the soup. Add miso to the soup. Mix the miso well into the soup. Add the tofu. Finally, add the salmon balls. Alright. Warm up the salmon balls and tofu. Let's check the flavor. Salt content in miso varies by brand, so please check the taste. Alright. Finally, add water. Add something spicy at the end if you have it. The mackerel meatball hot pot is ready. It's very healthy and delicious. Serve in a bowl. You can eat a lot of vegetables. Pour the soup. Finally, this is Gretehl Junjyu. Gretel Junjū is perfect in this hot pot. Please try making it yourself. Let's eat. I humbly receive. The fish bowl is very delicious. It's soft and fluffy. Vegetables become very flavorful. Especially tofu. The soup also has umami flavor. Thank you for your attention. Today, I introduced a traditional Japanese dish, mackerel dumplings. Making fish dumplings with sardines at home might not be common. Of course, it will take time to make. However, I don't want to observe the tradition of food culture. I would be delighted if you enjoy the sardine dumplings.