Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

These sesame-flavoured fluffy tsumire fish meatballs are delicious. This soup is made with root vegetables and warms you up from inside.

Ingredients: 4 servings

Daikon radish
100 g
50 g
Burdock root
50 g
50 g
Dashi base
600 ml
Usukuchi soy sauce
3 teaspoons
1 tablespoon
a small amount
Green onions
a large amount
Tsumire fish meatballs
200 g
1 teaspoon (grated)
1 tablespoon
Nagaimo Yam
1 tablespoon (grated)
1 tablespoon
Sesame oil
1 teaspoon
a pinch


1. Remove the scales, heads, innards, backbones, and tail fins from the sardines, then cut into 2 cm wide pieces.
2. Tsumire fishballs: Put the sardines and all the remaining ingredients for the tsumire fishballs into a food processor, and turn on the switch. Let it run for about 20 seconds to make a fish paste.
3. Cut the daikon radish, carrot, and konnyaku into rectangles. Cut the burdock root into thin shavings, soak in water with a little bit of vinegar (excluded from the recipe), wash, and drain the excess water.
4. Heat a small amount of sesame oil (excluded from the recipe) in a pot, add the daikon radish, carrot, konnyaku, and burdock root, then stir-fry. When the vegetables start to become soft and wilted, pour in the dashi base.
5. When the vegetables are cooked through, add the soy sauce and sake. Drop the tsumire fish meatballs into the soup using a spoon. When it starts to boil, adjust the taste with a little bit of salt. Sprinkle with green onions, and enjoy.

Story Behind this Recipe

I thought sesame oil might remove the fishy smell, so I added it to the tsumire. Since I used sesame oil, I flavoured it to taste like kenchin-style soup.