Ingredients

For the mackerel ball:

• 500g mackerel meat
• 30g carrot
• 30g onion
• 10g ginger
• 1 egg
• 1 tbsp. miso
• 1 tbsp. sugar
• 1 tbsp. potato starch

For the dashi:

• 1L water
• 15g kombu
• 15g Katsuobushi (bonito flake)

For the miso hot pot:

• 600ml dashi
• 50ml sake
• 50ml mirin
• 4tbs miso
• 1/4 hakusai cabbage
• 1/4 daikon
• 1/4 leek
• 1 enoki mushroom

Tools

• MultiPro Express Weigh+

Method

For the mackerel ball:

1. Set grating disc onto Kenwood MultiPro Express Weigh+ and grate ginger. Leave ginger in the bowl.
2. Set knife blade onto Kenwood MultiPro Express Weigh+. chop carrot and onion finely.
3. Add mackerel meat and blend together.
4. Add miso, sugar and potato starch and mix together with the same attachment.
5. Store in fridge until you need it.
    

For the dashi:

1. Soak the kombu in 1L water for 1 night. (kombu water)
2. Heat kombu and water and bring to boil. Take kombu out before boil.
3. Keep boiling kombu water and take scum out.
4. Take off from heat and add bonito flake, leave 3 mins and strain. (Katsuo dashi)

For the miso hot pot:

1. Cut hakusai cabbage into 4cm, daikon cut quarter and slice 5mm, cut leek diagonal 5mm and cut enoki mushroom in half.
2. Place dashi into the pot and bring to boil.
3. Add sake, mirin and miso and mix until miso is dissolved.
4. Use a tablespoon and take mackerel mix, shape and make ball. Drop mix into dashi pot.
5. When mackerel ball is cooked then add hakusai, daikon, leek and enoki mushroom.