Tsumire-jiru Fish Ball Soup

1. Shave the burdock root and carrot into sasagaki -pieces. Soak the burdock in water to remove some its bitterness.

2. Cut the daikon into 4 pieces first, and then, into rectangles. Cut off the hard root tip of the shimeji mushrooms, and break them into pieces.
Cut the big pieces in half. Drain the burdock.

3. Fillet the sardines by hand, and chop them finely. Put the chopped fillets in a bowl, add the sake, plain flour, and salt, and mix well.

4. Heat the dashi stock in a pan, add the carrot, daikon, burdock, sake and mirin, and cook over medium heat for 10 minutes.
When the vegetables are tender, add the shimeji mushrooms.

5. Cut it into bite-size pieces. When it comes to a boil again, add the bite-size sardine balls.

6. Serve in a bowl and garnish with condiments such as chopped leek, grated ginger, and shichimi.