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Sanma Fish Ball and Burdock Sake Lees Hot Pot

Kosten $15, sparen $10

Quelle: Recommended by CookPal

  • 30 Min
  • 4 Portionen
  • $15

ZUTATEN

  • Main Ingredients

    • 2 cleaned sanma fish
    • 1 piece of ginger
    • 1 pack maitake mushrooms
    • 🧈 1/2 pack tofu
    • 1 bag seri greens
    • 1 burdock root
    • 4 tbsp sake lees
    • 1 tbsp miso

  • Fish Ball Seasoning

    • 1 tsp sake
    • 1 tsp soy sauce
    • 1 tbsp potato starch

  • Hot Pot Seasoning

    • 800cc water
    • 2 tbsp sake
    • 2 tbsp mirin
    • 🧂 1 tsp salt
    • 1 tbsp soy sauce

SCHRITTE

1

Open the sanma fish, remove the bones, and scrape the meat with a spoon. Chop the meat until sticky.

2

Finely chop the ginger, cut tofu into quarters, trim and cut seri into thirds. Mince half of the maitake and break the other half into pieces. Slice burdock thinly and soak in water, then drain.

3

Mix the fish meat with ginger, minced maitake, and fish ball seasoning in a bowl until well combined.

4

Dissolve sake lees and miso in a bowl with approximately 100cc of hot water.

5

Add hot pot seasoning to a pot and bring to a boil over high heat. Add the dissolved sake lees and miso mixture.

6

Scoop the fish mixture into balls using a spoon and add to the pot along with burdock and tofu. Simmer on medium-low heat for 3 minutes.

7

Once the fish balls and burdock are cooked, add the broken maitake and seri greens. Serve with optional shichimi chili powder.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

  • 20g
    Protein
  • 15g
    Kohlenhydrate
  • 8g
    Fette

💡 Tipps

Use fresh sanma fish for the best flavor.Adjust the amount of sake lees to your taste preference.Serve immediately for the best texture and warmth.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.