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CATEGORY CUISINE TAG YIELD
Seafood Japanese Japanese, Seafood 6 Servings

INGREDIENTS

3 c Dashi
1/2 c Miso
1/4 Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 t Gourmet powder

INSTRUCTIONS

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. Drop balls into boiling dashi. Cut fish into small  pieces.
Grind Miso in surabachi. When dango (dumplings) rise to the  top, add
the fish and the miso. Add the gourmet powder and garnish  with chopped
green onions.  From: Sukiyaki, The Art of Japanese Cooking and
Hospitality Shared  By: Pat Stockett  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 14.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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