Kenchin Soup with Fluffy Tsumire (Fish Meatballs)

• 100 grams Daikon radish
• 50 grams Carrot
• 50 grams Burdock root
• 50 grams Konnyaku
• 600 ml Dashi base
• 3 tsp Usukuchi soy sauce
• 1 tbsp Sake
• 1 dash Salt
• 1 large amount Green onions
• 200 grams Sardines
• 1 tsp Ginger
• 1 tbsp Katakuriko
• 1 tbsp Nagaimo Yam
• 1 tbsp Sake
• 1 tsp Sesame oil
• 1 pinch Salt

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.
3. Let it run for about 20 seconds to make a fish paste.
4. Cut the daikon radish, carrot, and konnyaku into rectangles.
5. 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.
6. 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.
7. When the vegetables start to become soft and wilted, pour in the dashi base.
8. When the vegetables are cooked through, add the soy sauce and sake.
9. Drop the tsumire fish meatballs into the soup using a spoon.
10. When it starts to boil, adjust the taste with a little bit of salt.
11. Sprinkle with green onions, and enjoy.

radish, carrot, burdock root, base, soy sauce, sake, salt, amount green onions, sardines, ginger, katakuriko, yam, sake, sesame oil, salt

Taken from cookpad.com/us/recipes/144836-kenchin-soup-with-fluffy-tsumire-fish-meatballs (may not work)