Japanese Broth with Dumplings

0
Average: 0 (0 votes)
(0 votes)
Japanese Broth with Dumplings
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
¾ cup carrots (thinly sliced)
8 dried shiitake mushrooms (soaked in warm water for 30 minutes)
1 cup sugar Snap pea
1 Leek (sliced)
1 red chili pepper (finely chopped)
cup soy sauce
1 pinch salt
3 cups vegetable stock
For the sesame balls
2 slices Bread
milk
1 Tbsp butter
1 onion (finely chopped)
4 cups Cod (minced)
salt
peppers
2 eggs
3 Tbsps chopped cilantro
flour
2 egg whites
2 Tbsps Corn starch
¾ cup Sesame seeds
Oil
How healthy are the main ingredients?
carrotSesame seedssoy sauceshiitake mushroomLeeksalt

Preparation steps

1.
Put the vegetables into a flameproof casserole dish with the soy sauce, salt and stock. Bring to a boil and cook for 10 minutes until the vegetables are tender.
2.
For the sesame balls: soak the bread in a little milk until absorbed.
3.
Heat the butter in a pan and cook the onions until soft. Allow to cool.
4.
Squeeze the bread to remove excess moisture and mix the bread with the onion, fish, salt and pepper. Stir in the eggs and coriander, mixing well. Add a little flour to make a firm mixture.
5.
Beat the egg whites until frothy and stir in the cornflour.
6.
Roll the fish balls in the egg white mixture, then in the sesame seeds. Cover the balls and chill.
7.
Heat enough oil in a frying pan to cover the base and fry the sesame balls for about 3 minutes. Drain on kitchen paper.
8.
Put the fish balls into the hot vegetables and serve immediately.