Tsumire are traditional Japanese fish balls made by forming minced fish into small dumplings and simmering them in broth.
The name comes from “tsumi-ireru,” meaning to pinch and drop into the soup without shaping them into perfect balls.
The result are fluffy, tender fish balls packed with umami.
Tsumire are typically made with oily fish like sardines, mackerel, horse mackerel, or Pacific saury, and often seasoned with miso or ginger to balance the fishy aroma.
They’’re enjoyed across Japan in soups and stews, or even grilled or fried.
Similar fish ball dishes are popular across Asia, such as China’s “yu wan” and Hong Kong’s “yu dan,” but tsumire has a gentler, more delicate flavor.
In this recipe, we simplify the process by using canned sardines, making it fast, fuss-free, and absolutely delicious.
You’ll be amazed at the tender and flavorful results!
15 minutes
Reiko Kono
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 can seasoned sardines (solid, 2.5 oz. / 70 g)
- 2 tbsp. potato starch
- 1/2 tbsp. grated ginger
- 0.25 the white part of a Japanese long green onion, minced
- 0.25 of a medium carrot, thinly sliced (1.4 oz. / 40 g)
INSTRUCTIONS
- 1
Start the broth: Place sliced daikon and carrot in a pot with water. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 2–3 minutes.
- 2
Make sardine balls: While the vegetables are simmering, finely mince the green onion for A. Drain the sardines and place in a bowl with potato starch, ginger, and minced long onion. Mash with your hand until combined and easily forms into balls.
- 3
Prep remaining vegetables: Thinly slice the remaining green onion, separate shimeji mushrooms into small pieces, and cut komatsuna into 1 inch-long pieces.
- 4
Season and add fish balls: Add the B seasonings (dashi, mirin, sake, and soy sauce) to the pot. Form the sardine mixture into small balls and gently drop them into the simmering broth along with the mushrooms and green onion. Increase heat to medium until it begins to boil, then reduce to low and simmer gently for 5 minutes. Avoid vigorous boiling to prevent the fish balls from falling apart.
- 5
Add greens and finish: Add the komatsuna and cook briefly until tender Add salt to taste. Serve hot.
RecipeID
10
Tips & Notes
Use seasoned sardines, so no extra seasoning will be needed in the fish balls.
Ginger and Japanese long green onions help eliminate any fishiness.
Thinly slice the daikon and carrot to speed up cooking time.
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"I am a medical doctor, culinary expert, medical advisor for the Japan Kids Food Education Association, and a certified Kids Food Education Master Trainer. I’m also a proud mother to a 14-year-old daughter. With the theme of “disease prevention from the home kitchen” at the heart of my work, I create simple, delicious, and healthy recipes that even busy people can prepare with ease. My goal is to promote preventive medicine in the home through food. I believe that learning correct dietary knowledge from an early age is essential for lifelong health, so I am also actively involved in expanding food education for children. Drawing from my own experience of balancing work and parenting, I share time-saving, make-ahead recipes that are nutritionally balanced—perfect for parents who want to serve their children homemade meals packed with nutrients, even on the busiest days."