Sardine Fishball Soup

• 3 Sardines
• 4 cm Daikon radish
• 1/2 Carrot
• 1 Potato
• 1/2 pack Shimeji mushrooms
• 1/2 Green onions or scallions
• 1/2 Burdock root
• 1 thumb's worth Ginger
• 1 Japanese dashi stock
• 1 tsp Sake
• 1 dash Salt
• 1 Soy sauce
• 1 tbsp Katakuriko

1. Cut off the heads of the sardines, butterfly, clean, then remove the skin (leave the small bones).
2. Finely mince the green onion, grate the ginger, and mince together with the sardines on a cutting board.
3. Add the katakuriko halfway through and continue mincing.
4. Add the sake to the minced sardines, then lightly season with salt.
5. Julienne the daikon radish and carrot.
6. Chop the potato into bite-sized pieces, then soak them in water.
7. Bring the dashi soup stock to a boil in a pot, then add the daikon radish, carrot, and potato and simmer.
8. Scoop balls of the sardines with a spoon, then drop them into the soup.
9. Add the shimeji mushrooms and continue to simmer.
10. Once the soup becomes flavorful, add a pinch of salt, stir in some soy sauce.
11. (Some people commented that they add miso to the soup instead of soy sauce; I tried this and it turned out very tasty.)
12. Sprinkle on the green onions and serve.

sardines, radish, carrot, pack, green onions, burdock root, ginger, stock, sake, salt, soy sauce, katakuriko

Taken from cookpad.com/us/recipes/153010-sardine-fishball-soup (may not work)