---------- Recipe via Meal-Master (tm) v8.02

     Title: Dango Jiru (Dumplings with Miso)
Categories: Japanese, Seafood
     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.

 From: Sukiyaki, The Art of Japanese Cooking and
 Hospitality Shared By: Pat Stockett

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