Samma no Surimi Jiru (Pacific Saury Fish Ball Soup) ｜ Our Regional Cuisines

1. Remove skin from pacific saury, then fillet into three pieces. Chop the fish meat finely, then crush in a mortar until the meat becomes sticky.

2. Add miso, egg, salt, soy sauce and sake. Mix them well.

3. Chop daikon radish and carrot. Slice green onion diagonally. Cut tofu into a bite-sized.

4. Make 20~30g of fish balls. Put balls into boiled hot water in a pan. (It would be easier to make fish balls with a spoon.)

5. Simmer balls for 15minutes. Add daikon radish and carrot once you see the flavor of seasonings and fish comes out. Add tofu and green onion once the vegetables become tender. Boil a couple of minutes. Add miso dissolved with say sauce if the soup tastes too plain.

6. Add ‘Koji namban’ for spicy flavor. (Make ‘Koji Namban’ with malted rice 1: soy sauce 1: chili pepper1／2. Mix them well and leave for more than 3months.)
The locals often cook soup with 1800cc of water and 2 of saury in Sanriku region although their family is small.)