Japanese Broth with Dumplings
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(0 votes)
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)
- ⅜ 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
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.
