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Sanma Fish Ball and Burdock Sake Lees Hot Pot

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • 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

ÉTAPES

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.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 8g
    Graisses

💡 Astuces

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.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.