Ebi Dango no Sumashi-Jiru - Shrimp Balls Soup

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4


  • 300 gram shrimp, shelled and deveined
  • 1/4 teaspoon salt
  • 1 tablespoon potato starch (片栗粉 katakuriko) (*)
  • 100 gram enoki mushroom
  • 5 gram dried wakame, soak in water to rehydrate
  • 2 1/2 cup dashi
  • 1 teaspoon sake
  • 1 teaspoon salt
  • 1 teaspoon mirin
  • 1 teaspoon soy sauce
  • Garnish
  • chopped scallions
  • seven spice pepper (七味唐辛子 sichimitougarashi)


  1. Finely chop shrimp, add salt and potato starch. Mix well. Divide into 8 portions, form each into a ball. Cook in boiling water for 7 minutes, set aside.
  2. Cut away the root clusters of the enoki mushrooms, separate slightly. Parboil and set aside.
  3. Place dashi, sake, salt, mirin, and soy sauce in a pot. Bring to a boil. Turn off heat and set aside.
  4. Divide shrimp balls, enoki mushrooms, and rehydrated wakame into 4 soup bowls. Add hot soup broth, and garnish with chopped scallions and serve with seven spice pepper.


  • (*) You can also use corn starch.

Another great recipe by https://dailycookingquest.com.