JAPANESE FISH BALLS RECIPES

Steps:

• Separate the egg (reserve yolk for another use). Rinse the fish fillet, pat dry and cut into small portions. Chop finely in a food processor (or with an immersion blender).
• Mix fish in a bowl with 1 tablespoon breadcrumbs and the mustard, then season with salt and pepper.
• Form fish mixture into 4 small meatballs with moistened hands, place on a baking sheet and freeze until firm, about 5 minutes.
• Drain the pickled ginger and finely chop. Stir with the mayonnaise in a bowl.
• Cook soba noodles in a pot of boiling salted water according to package instructions. Meanwhile, squeeze lime.
• Mix 2 teaspoon lime juice with wasabi paste, sesame oil and soy sauce in a bowl, then season with salt and pepper. Drain the soba noodles in a sieve and rinse briefly under cold water. Toss noodles in the bowl of wasabi sauce.
• Mix breadcrumbs with the remaining sesame seeds on a plate. Roll meatballs in mixture and press to adhere.
• Heat oil in a pan over medium heat. Cook the meatballs until golden brown, 3-4 minutes on each side. Serve with noodles and ginger mayonnaise.

Steps:

• Heat the dashi in a pot.
• When the dashi boils, drop in the fish balls. Cook for five minutes.
• Drop the shrimps into the broth. Cook for two minutes.
• Scoop out the fish balls and shrimps. Keep the broth simmering.
• Into the simmering broth, add the bok choy. Cook for five minutes and scoop out.
• Taste the broth. Add fish sauce if it has turned bland.
• Divide the noodles, fish balls, shrimps and bok choy among four bowls.
• Ladle in hot broth.
• Top the shrimp and fish balls noodle soup with sliced scallions before serving.