Horse Mackerel Fish Ball (Tsumire) Soup

Horse Mackerel Fish Ball (Tsumire) Soup

You can make this classic fish ball soup (called tsumire-jiru) easily if you use a food processor.

Ingredients: 4 servings

2 large
Japanese leek
5 cm
1 piece
a pinch
Plain white flour
1/2 tablespoon
☆Dashi stock
4 cups - 800 ml
☆Usukuchi soy sauce
3/4 teaspoon
1 scant teaspoon
Daikon radish sprouts
as desired


1. Filet the horse mackerel and remove the skin. Remove the small bones and chop up the fish. Grate the ginger.
2. Use the food processor to mince the Japanese leek. Add the horse mackerel from Step 1, and process until pureed. Add the grated ginger, a pinch of salt and the flour, and process again.
3. Bring the ☆ ingredients to a boil in a pot. When it has come to a boil, add Step 2 fish mixture, using a spoon (about 1 heaped teaspoon) to form balls. When the fish balls float to the top, and the soup comes back to a boil too, turn off the heat and ladle the soup into bowls. Garnish with daikon radish sprouts and serve. Add finely shredded yuzu peel too if you have some.

Story Behind this Recipe

One day my granddad caught some horse mackerel. I made this fishball soup with it so that my 1 year old daughter could have some too.