Name: 沙丁魚鶴見寺 (Sardine Tsumire-jiru)
Uploaded: 2021-01-14T04:39:51.000Z
Duration: 5 min 42 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

the host of this show "Cooking with Dog."

Remove the outer skin of the daikon radish.

Stack the slices and shred the radish into 2 inch strips.

Just like the daikon, cut the carrot into slices,

Cut the long green onion into half inch pieces using diagonal cuts.

Lightly rinse the sardines, removing the fish scales.

Remove the excess moisture with paper towels.

Cutting the fish on a sheet of paper makes it easy to clean the cutting board later.

Slice off the belly lengthwise, removing the hard rib bones.

and thoroughly rinse the insides with running water.

Place the sardines onto a plate and thoroughly remove the excess water with paper towels.

First, place your thumbs onto the backbone and open the sardines from side to side.

and then remove the other side of the rib bones.

Now, check out the skin-side of the fillets and you’ll see this back fin.

To remove this, cut out the middle of the fillets lengthwise with the knife.

First, chop them into quarter inch pieces.

Then, roughly mince the pieces with the knife.

You can substitute any type of flour since the amount is so small.

Toss to coat with the seasonings and continue mincing the fillets until even.

Put the daikon radish and carrot into the pot of the kombu dashi stock, turn on the burner and cover with a lid.

Bring it to a boil on high heat and then reduce the heat to medium low,

simmering the vegetables for 4 to 5 minutes until they soften.

When the vegetables are cooked, add the sake.

With a spoon, shape the minced sardines into balls with the palm of your hand  and drop them into the broth one at a time.

When it begins to boil again, reduce the heat and remove the foam with a mesh strainer.

When the tsumire balls begin to float to the surface, drop in the long green onion and simmer for about 1 minute.

First, dissolve the miso in a ladle and then distribute it into the broth.

This will help the miso to dissolve completely and avoid any lumps.

Ladle the tsumire balls, vegetables and broth into a bowl.

Top with the seven flavor chili powder to taste.

The combination of the kombu stock and the sardine broth make this one of the most delicious soups.

You can also make a clear soup version of the tsumire-jiru using sake, salt and soy sauce instead of miso.

Sardines are rich in nutrients and the oil has great health benefits.