1/2 of recipe: 137 calories; 10.0 g protein; 4.3 g fat; 12.1 g carbohydrate; 11.1 g net carbs; 232 mg sodium; 31 mg cholesterol; 0.7 g fiber
130 g sakana no surimi ground fish paste
1 tbsp additive-free tonyu soy milk
2 tsp potato starch
1 tsp shrimp flakes (optional)
2-3 cm renkon lotus root (37 g in photo; optional)
For boiling shinjo
Water (not in photo)
1 tbsp sake
12 shiso or egoma perilla leaves (egoma in photo)
3 tbsp flour
100 cc water
Some flour to dust shinjo (not in photo)
2 tsp sesame oil (for frying; not in photo)
1 tsp ponzujoyu citrus soy sauce + 1 tsp dashi (for serving, not in photo)
Skin renkon, and soak in water to prevent discoloration.
Drain after 4-5 minutes.
Put surimi ground fish in suribachi mortar, add potato starch, and mix well.
In a pot, put plenty of water, sake and salt, and place dumplings.
Remove dumplings from hot water.
Lightly dust both sides of dumplings with flour.
In a tray, mix water and flour for batter.
Flour and water do not need to be perfectly incorporated.
Heat sesame oil in frying pan or griddle.
Dip sandwiched dumplings in batter, and gently shake off excess batter.
When bottom is done, flip, and cook the other side.
Serve hot with ponzujoyu + dashi mixture.
- If sodium intake is not a concern, fish dumplings can simply be microwaved or steamed. Boiling them is to eliminate excess sodium before moving to the following step.
- Soy sauce diluted with dashi and grated ginger (and grated daikon radish) is another good dipping sauce for this dish.
- Renkon lotus root is to give a contrasting crunchy texture.
- It would taste richer when a small amount of whole egg or egg yolk is added to batter.
- This can be prepared as tempura.
- Dumplings can be prepared (up to boiling or slicing) ahead of time, even a day before.