121 calories (1/2 of recipe); 12.0 g protein; 0.7 g fat; 14.6 g carbohydrate; 12.3 g net carbs; 298 mg sodium; 27 mg cholesterol; 2.3 g fiber
75 g sakana no surimi ground white-flesh fish
2 scallops (55 g in photo)
1 tbsp additive-free tonyu soy milk
2 tsp katakuriko potato starch
1 tbsp sake (to boil shinjo dumplings; not in photo)
Generous pinch salt (to boil shinjo dumplings; not in photo)
Endomame no surinagashi green pea soup
55 g endomame green peas
200 cc dashi
1/2 tsp usukuchi soy sauce
1/4 tsp shiokoji salted rice malt
1 tbsp katakuriko potato starch + same amount of water
Tiny handful fuki to ninjin no ohitashi Japanese butterbur and carrot in light broth
Put ground fish in suribachi mortar, add potato starch, and mix well.
For texture variation, chop half portion finely, and the rest coarsely.
In a pot, put plenty of water, and start to heat.
Before water boils, add sake and salt, and put scallop-fish mounds.
Flip (and remove parchment paper), and continue cooking for another few minutes.
In the meantime, put dashi in a small pot, and bring to boil.
Add endomame green peas, and simmer until soft.
Add usukuchi soy sauce and shiokoji, and bring to boil.
Serve cooked shinjo dumplings in individual bowls, and pour endomame green pea soup.
Garnish with fuki and carrot.
- Shinjo fish dumplings can be cooked in advance; reheat by boiling or steaming before serving.
- Approximately 65% of shinjo fish dumplings' sodium content is eliminated by boiling in salted water.
- Cooked green peas were pureed in a measuring cup above (because pot was too shallow to use hand blender).