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Sardine Tsumire-jiru Recipe (Miso Based Fish Ball Soup with Vegetables)

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We are making Tsumire-jiru, fish ball soup, by mincing sardine fillets. It’s like the tsumire ball dissolves in my mouth. So delicious!

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Sardine Tsumire-jiru (Iwashi no Tsumire-jiru)
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Rating: 5
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Course Side Dish, Soup
Cuisine Japanese
Cook Time 30 minutes
Soaking dashi kombu seaweed in water is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Side Dish, Soup
Cuisine Japanese
Cook Time 30 minutes
Soaking dashi kombu seaweed in water is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 1
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. First, soak the dashi kombu seaweed in the water for about 1 hour.
    First, soak the dashi kombu seaweed in the water for about 1 hour.
  2. Let’s cut the vegetables. Remove the outer skin of the daikon radish.
    Let’s cut the vegetables. Remove the outer skin of the daikon radish.
  3. Cut the daikon into 5 mm (0.2") slices. Stack the slices and shred the radish into 4 cm (1.6") strips.
    Cut the daikon into 5 mm (0.2") slices. Stack the slices and shred the radish into 4 cm (1.6") strips.
  4. Just like the daikon, cut the carrot into slices, stack and shred them into strips.
    Just like the daikon, cut the carrot into slices, stack and shred them into strips.
  5. Cut the long green onion into 1 cm (0.4") pieces using diagonal cuts.
    Cut the long green onion into 1 cm (0.4") pieces using diagonal cuts.
  6. Next, let’s clean the fish. Lightly rinse the sardines, removing the fish scales. Remove the excess moisture with paper towels.
    Next, let’s clean the fish. Lightly rinse the sardines, removing the fish scales. Remove the excess moisture with paper towels.
  7. Cutting the fish on a sheet of paper makes it easy to clean the cutting board later.
    Cutting the fish on a sheet of paper makes it easy to clean the cutting board later.
  8. Remove the head using a sharp knife.
    Remove the head using a sharp knife.
  9. Slice off the belly lengthwise, removing the hard rib bones.
    Slice off the belly lengthwise, removing the hard rib bones.
  10. Remove the innards with your fingers.
    Remove the innards with your fingers.
  11. Likewise clean the other sardine and thoroughly rinse the insides with running water.
    Likewise clean the other sardine and thoroughly rinse the insides with running water.
  12. Place the sardines onto a plate and thoroughly remove the excess water with paper towels.
    Place the sardines onto a plate and thoroughly remove the excess water with paper towels.
  13. Now, let’s fillet the sardines. First, place your thumbs onto the backbone and open the sardines from side to side.
    Now, let’s fillet the sardines. First, place your thumbs onto the backbone and open the sardines from side to side.
  14. Break the backbone at the tail fin and gently peel it off the fillets.
    Break the backbone at the tail fin and gently peel it off the fillets.
  15. Shave the rib bones from one side.
    Shave the rib bones from one side.
  16. Rotate 180 degrees and then remove the other side of the rib bones.
    Rotate 180 degrees and then remove the other side of the rib bones.
  17. Finally, remove the tail fin.
    Finally, remove the tail fin.
  18. Now, check out the skin-side of the fillets and you’ll see this back fin.
    Now, check out the skin-side of the fillets and you’ll see this back fin.
  19. To remove this, cut out the middle of the fillets lengthwise with the knife.
    To remove this, cut out the middle of the fillets lengthwise with the knife.
  20. And now, let’s mince the fillets. First, chop them into 5 mm (0.2") pieces.
    And now, let’s mince the fillets. First, chop them into 5 mm (0.2") pieces.
  21. Then, roughly mince the pieces with the knife.
    Then, roughly mince the pieces with the knife.
  22. Add the miso, grated ginger, sake and cake flour. You can substitute any type of flour since the amount is so small.
    Add the miso, grated ginger, sake and cake flour. You can substitute any type of flour since the amount is so small.
  23. Toss to coat with the seasonings and continue mincing the fillets until even.
    Toss to coat with the seasonings and continue mincing the fillets until even.
  24. 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.
    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.
  25. 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.
    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.
  26. When the vegetables are cooked, add the sake.
    When the vegetables are cooked, add the sake.
  27. With a spoon, shape the minced sardines into balls with the palm of your hand.
    With a spoon, shape the minced sardines into balls with the palm of your hand.
  28. Drop the fish balls into the broth one at a time.
    Drop the fish balls into the broth one at a time.
  29. 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 it begins to boil again, reduce the heat and remove the foam with a mesh strainer. Simmer for 2 to 3 more minutes.
  30. When the tsumire balls begin to float to the surface, drop in the long green onion and simmer for about 1 minute.
    When the tsumire balls begin to float to the surface, drop in the long green onion and simmer for about 1 minute.
  31. Finally, dissolve the miso in the broth.
    Finally, dissolve the miso in the broth.
  32. 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.
    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.
  33. Ladle the tsumire balls, vegetables and broth into a bowl.
    Ladle the tsumire balls, vegetables and broth into a bowl.
  34. Top with the seven flavor chili powder to taste.
    Top with the seven flavor chili powder to taste.
Recipe Notes

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.

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anna

Hi,

I was trying the recipe with mackarel from the can in it’s own juice, because it is a real struggle find good fresh fish here in germany, if you’re not living near the coast.
I’m so sad to tell that it didn’t work out. After consulting a german recipe for fish dumplings with canned fish I added a bit egg amf because it was so juicy I addee stark. But it fall apart when I put it in the dashi.
Could you create a recipe with canned fish? I really would love to eat fish in the morning and canned fish is affordable here. And I really love dumpling! Got a great admiration for potato dumplings, so I though tsumire would be wonderful for me and my morning miso soup.

Anna

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Cooking with Dog

You can easily make Tsumire-jiru using canned sardines.🐟😋 First, remove the excess water from the sardines using a mesh strainer. Use a slightly large amount of potato starch instead of the cake flour. Add the grated ginger but skip the miso and sake since canned sardines are usually seasoned with salt. Crush the meat and shape it into a ball. When you make a fish ball, hold it tightly so that it will not break in the dashi broth. Hope you will enjoy the delicious tsumire-jiru in the morning.☀️🍲😍

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