Dango Jiru (Dumpling Soup)

Mrs. Takeo Isoshima

Servings 6-8

• 4 cups water
• 2 strips dashi konbu 2″ x 4″
• ½ pkg. mochiko (mochi flour)
• Enough water to make stiff dough
• 1 lb. mullet
• ½ cup miso
• 2 or 3 stalks green onions
• ½ teaspoon gourmet powder

Bring water to boil, add konbu, and simmer for 10 minutes. Remove konbu.

Make a stiff dough with mochiko and water. Knead thoroughly. Make small balls (size of large marbles) by rolling pieces of dough between palms of hands. Pick up balls between thumb and index finger and pinch to make impression in center on both sides. Drop balls into boiling soup.

When balls rise to top, add mullet cut into small pieces, and bring soup to boil.

Add miso, ground in suribachi, and bring soup to a boil. Turn off heat.

Before serving, add chopped green onion and gourmet powder.