Horse Mackerel Fish Ball (Tsumire) Soup

• 2 large Mackerel
• 5 cm Japanese leek
• 1 piece Ginger
• 1 pinch Salt
• 1/2 tbsp Plain white flour
• 800 ml Dashi stock
• 3/4 tsp Usukuchi soy sauce
• 1 tsp Salt
• 1 Daikon radish sprouts

1. Filet the horse mackerel and remove the skin.
2. Remove the small bones and chop up the fish.
3. Grate the ginger.
4. Use the food processor to mince the Japanese leek.
5. Add the horse mackerel from Step 1, and process until pureed.
6. Add the grated ginger, a pinch of salt and the flour, and process again.
7. Bring the ingredients to a boil in a pot.
8. When it has come to a boil, add Step 2 fish mixture, using a spoon (about 1 heaped teaspoon) to form balls.
9. 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.
10. Garnish with daikon radish sprouts and serve.
11. Add finely shredded yuzu peel too if you have some.

mackerel, ginger, salt, white flour, stock, soy sauce, salt, sprouts

Taken from cookpad.com/us/recipes/155763-horse-mackerel-fish-ball-tsumire-soup (may not work)