Shinjyo Owan (Smooth Fish Dumpling Soup)
In Kaiseki cuisine, owan refers to a refined clear broth often served with a delicate seafood dumpling called shinjyo. With Fish Cake Mix, you can easily recreate this elegant soup at home, bringing the sophistication of Japanese fine dining to your table.
Ingredients (serves 8)
| For the shinjyo (fish dumplings): | |
| Fish Cake Mix | 50g |
| kombu broth | 225cc |
| egg white | 1/2 |
| grated Japanese yam (Yamato Imo) | 10g |
| For the soup: | |
| bonito and kombu broth, seasoned with salt and soy sauce | 1,500cc |
| For the garnish: | |
| white maitake mushrooms, blanched | 100g |
| mitsuba (Japanese parsley), lightly blanched | 2 bunches |
| carrot, boiled | 1/2 |
| yuzu peel |
Preparation Instructions
- ①In a bowl, combine Fish Cake Mix with kombu broth. Mix well using a spatula until smooth and sticky.
Tip: Pour the liquid first, then gradually add Fish Cake Mix.
Tip: If using a food processor, increase kombu broth to 250cc. - ②Gradually add egg white while mixing to create a uniform paste.
- ③Add grated Japanese yam and mix until well incorporated.
- ④Shape the mixture into balls and gently poach in boiling water.
Tip: Reduce the heat to low once all dumplings are in the pot. - ⑤Poach until the internal temperature reaches 75°C (167°F).
- ⑥Place the shinjyo, maitake mushrooms, carrot, mitsuba, and yuzu peel in a serving bowl.
- ⑦Pour the broth halfway into the bowl and serve immediately.