Iwashi Dango (Sardine Ball) ｜ Our Regional Cuisines
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Image Source : Tottori Prefecture
RECIPE
Ingredients (4 servings)
- Iwashi (sardines) 900g (net weight: 500g)
- Miso 10g
- Eggs 1 medium (50g)
- Sakekasu (=sake lees) 20g
- Gobou(=Burdock) 40g
- Leaves of sansho (Japanese pepper tree), ginger, and yuzu peel as needed
- [Seasoning A (Soup)] Sake 30g
- [Seasoning A (Soup)] Dashi (Japanese soup stock) 600ml
- [Seasoning A (Soup)] Soy sauce 20g
- [Seasoning A (Soup)] Mirin(Sweet rice wine) 20g
How to cook
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1. Clean and prepare the Iwashi by removing the head and internal organs. Cut into chunks and finely chop with a knife. (A food processor can also be used.)
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2. In a suribachi (=Japanese mortar), combine the chopped Iwashi, miso, beaten egg, and sakekasu (=sake lees). Mix well.
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3. Soak the Gobou(=Burdock) in water to remove bitterness.
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4. Add the prepared gobo to the mixture from step 2, mix, and divide into 8 portions.
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5. In a pot, combine the ingredients for the soup [seasoning A] and bring to a boil. Once boiling, add the shaped portions from step 4 and cook until done.
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6. Serve in bowls, and top with seasonal garnishes such as sansho leaves, ginger, or yuzu peel.
provider : Tottori Prefecture Nutritionist Association
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
