Iwashi Dango Jiru (Sardine Dumpling Soup)

Name: Iwashi Dango Jiru (Sardine Dumpling Soup)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: cleaned sardine fillets 100 g; daikon radish 100 g; carrot 50 g; taro 100 g; Japanese leek 0.5 stalk; water 800 ml; soy sauce 2 tsp; grated mountain yam 0.5 tbsp; beaten egg 2 tbsp; miso 30 g

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

The sardines are ground in a mortar until no grain is left, then mixed with grated mountain yam, egg and miso into a sticky paste for the dumplings.

The miso seasons the dumplings themselves, so the broth needs only a little soy sauce.

Ingredients

servings

IngredientAmount

cleaned sardine fillets

Japanese leek½ stalk

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Cut the daikon and carrot into evenly thick quarter-rounds.

Peel the taro and cut it into bite-size pieces, then slice the leek thinly.
2

Chop the sardine fillets roughly with a knife, transfer to a mortar, and grind until very few visible pieces remain.
3

Add the grated yam, beaten egg, and miso to the sardine.

Grind and mix thoroughly until the paste becomes sticky and glossy.
4

Put the water, daikon, and carrot in a pot over medium heat.

Once boiling, add the taro and simmer about 8 minutes, until the vegetable edges begin to soften.
5

Shape the sardine paste into bite-size ovals between two spoons and drop them one by one into the gently simmering soup.

Cook for 5 to 7 minutes, until they float and cook through.
6

Season the broth with soy sauce and scatter in the sliced leek.

Turn off the heat immediately so the leek stays bright, then divide among bowls.