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The ingredients needed to make Horse Mackerel Fish Ball (Tsumire) Soup:
- Take 2 large Mackerel
- Get 5 cm Japanese leek
- Get 1 piece Ginger
- Provide 1 pinch Salt
- You need 1/2 tbsp Plain white flour
- Provide 800 ml ☆Dashi stock
- Provide 3/4 tsp ☆Usukuchi soy sauce
- Provide 1 tsp ☆Salt
- Take 1 Daikon radish sprouts
Steps to make Horse Mackerel Fish Ball (Tsumire) Soup:
- Filet the horse mackerel and remove the skin. Remove the small bones and chop up the fish. Grate the ginger.
- Use the food processor to mince the Japanese leek. Add the horse mackerel from Step 1, and process until pureed. Add the grated ginger, a pinch of salt and the flour, and process again.
- Bring the ☆ ingredients to a boil in a pot. When it has come to a boil, add Step 2 fish mixture, using a spoon (about 1 heaped teaspoon) to form balls. When the fish balls float to the top, and the soup comes back to a boil too, turn off the heat and ladle the soup into bowls. Garnish with daikon radish sprouts and serve. Add finely shredded yuzu peel too if you have some.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect your own family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods such as poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the meals will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed completely
Cover raw meat or fish and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you are going to use has been saved properly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say just how long you can keep the food and if it needs to go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you may see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, colour or texture might start to deteriorate.
Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, make sure that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.
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