Oio Fish Dumplings in Soup

Mrs. Takeo Isoshima

SERVINGS 6

Dumplings:

• 1 lb. oio (bony fish)
• 1/2 cup water
• 1 teaspoon juice of grated ginger
• 1 teaspoon salt

For Clear Soup:

• 1 tablespoon shoyu
• 3/4 teaspoon salt
• 1/2 teaspoon gourmet powder
• Green onions, mitsuba or lemon rind for garnishing

For Miso Soup:

• 1/2 cup miso
• 1/2 teaspoon gourmet powder
• Green onions

Dumplings: Separate oio flesh from back bones and scrape enough with spoon to make 1 cup. Grind in suribachi. Add water, ginger juice, salt and mix well.

Bring 3 cups water to a boil in a saucepan. Drop fish paste by spoonfuls keeping water at simmering point. (Dip spoon in water before scooping the mixture to prevent sticking). Cook for 5 minutes after all dumplings rise to top.

Miso Soup: To make miso soup, add miso and gourmet powder to above soup stock. Serve hot with garnish of finely chopped green onions.

Clear Soup: To make clear soup, add shoyu, salt and gourmet powder to soup. Garnish with chopped green onions, mitsuba, or a piece of lemon rind. Serve hot.