130 g surimi ground fish paste (132 g surimi made of dover sole in photo)
1 tsp shrimp flakes
1 tbsp katakuriko potato starch
1 1/3 tbsp (4 tsp) tamago no moto egg yolk emulsion
2 large or 3 medium leaves of lettuce (3 leaves, 127 g in photo)
4 shiitake mushrooms (30 g in photo)
1/2 (8-10 cm) carrot (35 g in photo)
400 cc dashi
1 tbsp sake
1/2 tbsp mirin
1 tbsp soy sauce
1/2 tsp rice vinegar
1/2 knob ginger
In a pot, put all ingredients for broth, except for ginger, and bring to boil.
Put surimi ground fish paste in suribachi mortar, and mix in potato starch well.
Cut lettuce into somewhat wide strips.
Cut carrot crosswise in half, and slice somewhat thick (5 mm).
Remove stems of shiitake, and make crisscross cuts on umbrella (optional).
When broth boils, spoon in tsumire.
Add shiitake, and continue cooking for 1-2 minutes.
When shiitake is about done, add lettuce, and continue simmering for another few minutes.
Juice in ginger, and stir gently.
Ready to serve.
- Shrimp flakes are optional. If not at hand, sakura ebi dried shrimp or chopped raw shrimp works great. Adding some crunchy ingredients such as chopped renkon lotus root is nice, too.
- Tamago no moto egg yolk emulsion adds a rich note to tsumire dumplings. It works great when fish used for the paste is lean, but the emulsion is not essential and can be skipped, especially if cholesterol is a concern (skipping it would reduce the above cholesterol figure by 35 mg).
- For tamago no moto emulsion, I mix one egg yolk with 3 tablespoons of canola oil.
- When made on a cold day, thickening the broth by adding potato starch and water mixture at the end would be a nice touch. If you do, somewhat reduce the amount of soy sauce for the broth (as individual goodies would be coated by more broth, broth would taste stronger and you would also take in more sodium).
- The above nutrition data is based on an assumption that 50% of broth is consumed with goodies. The sodium figure is calculated based on the sodium content in leftover broth.
(Last updated: May 15, 2016)