鰯のつみれ汁

【材料】

鰯　3本
卵白　半個分
しょうが汁　小さじ1
片栗粉　小さじ1
塩　小さじ1/3

だし汁　600㏄
醤油　小さじ1
塩　小さじ1/3

白髪ねぎ　適量

【作り方】

鰯は手開きにして骨と皮を取り除き包丁で細かくたたく

ボールに叩いた鰯を入れ、卵白半個分、しょうが汁小さじ1、塩小さじ1/3、
片栗粉小さじ1を入れてよく練り合わせる

鍋にお湯を沸かし、イワシのつみれを適当な大きさに丸めて3分ほど茹で取り出しておく

別の鍋にだし汁を沸かし鰯のつみれを入れて、醤油小さじ1、塩小さじ1/3入れて味を調え
塩見が足りなければ塩を足す

器に盛り、白髪ねぎを添える

鰯を捌くのが少々手間にはなりますがとても美味しいお吸い物です

[Ingredients]

3 sardines
1/2 beaten egg white
1 teaspoon of ginger juice
1 teaspoon of potato starch
1/3 teaspoon of salt

600ml of dashi stock
1 teaspoon of soy sauce
1/3 teaspoon of salt

Chopped scallions to taste

repare the sardines by removing the bones and skin and chopping them finely with a knife.

Place the chopped sardines in a bowl and mix well with 1/2 beaten egg white, 1 teaspoon of ginger juice, 1/3 teaspoon of salt, and 1 teaspoon of potato starch.

Bring a pot of water to a boil and shape the sardine mixture into small balls. Boil the balls for about 3 minutes, then remove from the pot.

In a separate pot, bring the dashi stock to a boil and add the sardine balls, 1 teaspoon of soy sauce, and 1/3 teaspoon of salt. Adjust the seasoning to taste, adding more salt if necessary.

Serve the sardine balls in individual bowls and garnish with chopped scallions. Although preparing the sardines can be a bit of work, this soup is very delicious.

※”Dashi” is an important seasoning in Japanese cuisine, referring to a broth made from ingredients such as bonito flakes,
kombu seaweed, and dried shiitake mushrooms. Dashi is used in a wide variety of Japanese dishes, adding flavor and umami to soups,
hot pots, simmered dishes, rice dishes, and more. Some examples of dishes that use dashi include miso soup, udon and soba noodles, onigiri,
simmered and grilled fish, and boiled beans.