Uroko Dango with Miso Glaze

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sugar 2 tablespoons sugar
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a food processor, blend the fish fillets until smooth.
2. 2.
   Transfer the fish paste to a bowl and add grated ginger and chopped green onions. Mix well.
3. 3.
   Shape the fish mixture into small dumplings, about 1 inch in diameter.
4. 4.
   In a steamer, steam the dumplings for 10-12 minutes, or until cooked through.
5. 5.
   In a small saucepan, combine soy sauce, mirin, sugar, miso paste, and cornstarch. Cook over medium heat until the sauce thickens.
6. 6.
   Brush the miso glaze over the steamed dumplings and sprinkle with sesame seeds.
7. 7.
   Serve the Uroko Dango warm and enjoy!

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture in the dumplings.
• Miso paste — Use a good quality miso paste, preferably white or red miso, to add depth of flavor to the glaze.
• Cornstarch — The cornstarch helps thicken the miso glaze. If you prefer a thinner glaze, reduce the amount of cornstarch.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer, line it with parchment paper or cabbage leaves.
• You can customize the dumplings by adding other ingredients such as minced garlic or chopped cilantro to the fish mixture.
• If you prefer a stronger miso flavor, you can increase the amount of miso paste in the glaze.
• Serve the Uroko Dango with a side of steamed rice and a simple cucumber salad for a complete meal.
• Leftover dumplings can be refrigerated and enjoyed the next day by reheating them in a steamer or microwave.

Serving advice

Serve the Uroko Dango as an appetizer or as part of a Japanese-inspired meal. Garnish with additional chopped green onions and sesame seeds for an extra pop of flavor and visual appeal.

Presentation advice

Arrange the Uroko Dango on a serving platter, drizzle the miso glaze over them, and sprinkle with sesame seeds. Serve with small bamboo skewers or toothpicks for easy handling.