Recipe#24982

Title: Dango Jiru (Dumplings with Miso)

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 
From: Sukiyaki, The Art of Japanese Cooking and
  Hospitality Shared By: Pat Stockett

Yield: 6 servings
 
      3 c  Dashi
    1/2 c  Miso
    1/4 pk Mochi-flour
      2    Stalks green onions
      1 lb White fleshed fish
    1/4 ts Gourmet powder
 
  1.  Add enough Mochi-flour to make a stiff dough for
  dango, roll into small marble sized balls and make a
  slight impression on each side, by pinching.
  
  2.  Drop balls into boiling dashi.
  
  3.  Cut fish into small pieces.  Grind Miso in
  surabachi.
  
  4.  When dango (dumplings) rise to the top, add the
  fish and the miso.
  
  5.  Add the gourmet powder and garnish with chopped
  green onions.