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Title: Dango Jiru (Dumplings with Miso)
Categories: Japanese, Seafood
Yield: 6 servings
3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder
1. Add enough Mochi-flour to make a stiff dough for
dango, roll into small marble sized balls and make a
slight impression on each side, by pinching.
2. Drop balls into boiling dashi.
3. Cut fish into small pieces. Grind Miso in
surabachi.
4. When dango (dumplings) rise to the top, add the
fish and the miso.
5. Add the gourmet powder and garnish with chopped
green onions.
From: Sukiyaki, The Art of Japanese Cooking and
Hospitality Shared By: Pat Stockett
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